Directions:
- Toss the shallots and vinegar in a medium bowl; set aside. Prepare a medium grill fire. Put the eggplant in a bowl and sprinkle with 2 Tbs. of the oil, the cumin, coriander, salt, and pepper; toss to coat. Grill until well browned and softened, 3 to 5 minute per side. When cool, cut into 1/2-inch dice. Toss in the bowl with the shallots; add the herbs. Transfer to a serving bowl. Just before serving, drizzle with the remaining 2 Tbs. oil and season with salt.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 58.11 Kcal (243 kJ) | ||
| Calories from fat | 44.44 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.94g | 8% | |
|---|---|---|---|
| Sodium | 47.12mg | 2% | |
| Potassium | 71.39mg | 2% | |
| Total Carbs | 3.28g | 1% | |
| Sugars | 1.47g | 6% | |
| Dietary Fiber | 0.69g | 3% | |
| Protein | 0.57g | 1% | |
| Vitamin C | 2.4mg | 4% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 7.6mg | 42% | |
| Calcium | 10.2mg | 1% | |
| Amount Per 100 g | |||
| Calories | 221.81 Kcal (929 kJ) | ||
| Calories from fat | 169.64 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.85g | 8% | |
|---|---|---|---|
| Sodium | 179.84mg | 2% | |
| Potassium | 272.52mg | 2% | |
| Total Carbs | 12.52g | 1% | |
| Sugars | 5.62g | 6% | |
| Dietary Fiber | 2.62g | 3% | |
| Protein | 2.17g | 1% | |
| Vitamin C | 9.1mg | 4% | |
| Vitamin A | 0.2mg | 2% | |
| Iron | 29.1mg | 42% | |
| Calcium | 39mg | 1% | |
* 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.
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