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Eggplant Salad with Parsley and Lemon Recipe

Eggplant Salad with Parsley and Lemon Recipe

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Ingredients

Count

Nutrition

485

Calories

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Ingredients:

Serving

3 tbsp olive oil
1 medium eggplant (about 1 lb), cut into 1-inch cubes
1 medium onion, chopped
3/4 tsp salt
2 garlic cloves, chopped
1/4 cup water
2 tbsp chopped fresh parsley leaves
1 tbsp fresh lemon juice
4 romaine leaves

Directions:

In a large non-stick skillet heat 2 tablespoons oil over moderately high heat until hot but not smoking and sauté eggplant and onion with salt, stirring occasionally, until eggplant is browned well. Add garlic and cook, stirring, 1 minute. Add water and cook, covered, until eggplant is tender, about 5 minutes. Remove skillet from heat. Stir in parsley, lemon juice, remaining tablespoon oil, and salt and pepper to taste. Chill salad 15 minutes, or until ready to serve.
Serve salad on romaine.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	484.68 Kcal (2029 kJ)
Calories from fat	189.61 Kcal
		% Daily Value*
Total Fat	21.07g	32%
Sodium	982.26mg	41%
Potassium	3733.11mg	79%
Total Carbs	57.87g	19%
Sugars	24.09g	96%
Dietary Fiber	33.12g	132%
Protein	15.63g	31%
Vitamin C	67.4mg	112%
Iron	12.8mg	71%
Calcium	460.9mg	46%

Amount Per 100 g
Calories	30.27 Kcal (127 kJ)
Calories from fat	11.84 Kcal
		% Daily Value*
Total Fat	1.32g	32%
Sodium	61.35mg	41%
Potassium	233.17mg	79%
Total Carbs	3.61g	19%
Sugars	1.5g	96%
Dietary Fiber	2.07g	132%
Protein	0.98g	31%
Vitamin C	4.2mg	112%
Iron	0.8mg	71%
Calcium	28.8mg	46%

* 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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