Italian Eggplant Salad Recipe

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Ingredients:

Serving

6 eggplants
1 clove garlic, crushed
3 tbsp olive oil
1 tbsp balsamic vinegar
2 tbsp white sugar
1 tsp dried parsley
1 tsp dried oregano
1/4 tsp dried basil
salt and pepper to taste

Directions:

Preheat the oven to 350 degrees F (175 degrees C). Puncture eggplants with a fork, and place on a baking sheet. Bake for 1 1/2 hours, or until soft, turning occasionally. Cool, then peel and dice.
In a large bowl, stir together the garlic, olive oil, vinegar, sugar, parsley, oregano, basil, salt and pepper. Add the diced eggplant, and stir to coat. Refrigerate for at least 2 hours before serving to marinate.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	95.3 Kcal (399 kJ)
Calories from fat	31.58 Kcal
		% Daily Value*
Total Fat	3.51g	5%
Sodium	5.18mg	0%
Potassium	529.48mg	11%
Total Carbs	15.47g	5%
Sugars	10.68g	43%
Dietary Fiber	6.93g	28%
Protein	2.33g	5%
Vitamin C	4.7mg	8%
Iron	0.1mg	0%
Calcium	23.6mg	2%

Amount Per 100 g
Calories	40.46 Kcal (169 kJ)
Calories from fat	13.41 Kcal
		% Daily Value*
Total Fat	1.49g	5%
Sodium	2.2mg	0%
Potassium	224.78mg	11%
Total Carbs	6.57g	5%
Sugars	4.53g	43%
Dietary Fiber	2.94g	28%
Protein	0.99g	5%
Vitamin C	2mg	8%
Calcium	10mg	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.

Tastes

salty
savory
bitter
sweet

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