Trim and discard the ends of the eggplant and cut it in half, lengthwise. Place each half cut-side down on a baking sheet which has been greased with the canola oil.
Bake for 35 minutes in a pre-heated 375-degree F. oven, then remove from the oven. Cool, peel, and dice the eggplant.
In a large salad-mixing bowl, blend the eggplant, tomatoes, garlic, green onions and parsley. Set aside.
In a small bowl, blend the vinegar, olive oil, cumin, and Tabasco. Pour this over the vegetable blend and stir in in carefully.
Cover with cling wrap and allow the dish to marinate for at least 4 hours. If you do this in the refrigerator, allow the dish to return to room temperature prior to serving.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	173.25 Kcal (725 kJ)
Calories from fat	127.44 Kcal
		% Daily Value*
Total Fat	14.16g	22%
Sodium	276.98mg	12%
Potassium	447.88mg	10%
Total Carbs	10.42g	3%
Sugars	6.16g	25%
Dietary Fiber	4.57g	18%
Protein	2.15g	4%
Vitamin C	17.1mg	29%
Iron	0.8mg	4%
Calcium	40.1mg	4%

Amount Per 100 g
Calories	82.62 Kcal (346 kJ)
Calories from fat	60.78 Kcal
		% Daily Value*
Total Fat	6.75g	22%
Sodium	132.09mg	12%
Potassium	213.59mg	10%
Total Carbs	4.97g	3%
Sugars	2.94g	25%
Dietary Fiber	2.18g	18%
Protein	1.03g	4%
Vitamin C	8.2mg	29%
Iron	0.4mg	4%
Calcium	19.1mg	4%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

3.8

Points
5

PointsPlus

Good Points

saturated fat free,
low sodium,
cholesterol free

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