Directions:
- Cut eggplant into 3/4-inch cubes (about 5 cups).
- Heat small amount salted water (1/2 teaspoon salt to 1 cup water) to boiling.
- Add eggplant. Heat to boiling; reduce heat. Cover and cook until tender, about 10 minutes; drain.
- Place eggplant and onion in glass or plastic bowl.
- Mix vinegar, garlic, oregano, salt and pepper; pour over eggplant and onion.
- Toss. Stir in tomato and parsley.
- Cover and refrigerate at least 6 hours. Just before serving, stir in oil.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 122.19 Kcal (512 kJ) | ||
| Calories from fat | 84.25 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.36g | 14% | |
|---|---|---|---|
| Sodium | 199.47mg | 8% | |
| Potassium | 345.4mg | 7% | |
| Total Carbs | 9.11g | 3% | |
| Sugars | 5.65g | 23% | |
| Dietary Fiber | 3.98g | 16% | |
| Protein | 1.58g | 3% | |
| Vitamin C | 9.5mg | 16% | |
| Iron | 0.2mg | 1% | |
| Calcium | 21.5mg | 2% | |
| Amount Per 100 g | |||
| Calories | 74.73 Kcal (313 kJ) | ||
| Calories from fat | 51.53 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.73g | 14% | |
|---|---|---|---|
| Sodium | 121.99mg | 8% | |
| Potassium | 211.24mg | 7% | |
| Total Carbs | 5.57g | 3% | |
| Sugars | 3.46g | 23% | |
| Dietary Fiber | 2.44g | 16% | |
| Protein | 0.96g | 3% | |
| Vitamin C | 5.8mg | 16% | |
| Iron | 0.1mg | 1% | |
| Calcium | 13.1mg | 2% | |
* 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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