Directions:
- Put the whole eggplant as is, (only cut and remove the stem from the top), on a baking sheet and bake it. You'll notice when it's done that the juice came out on the baking sheet and the skin is almost toasted and it becomes soft when you punch it with a knife.
- Let it cool for a bit then cut it in half and remove the skin; just cut it roughly into small/medium diced pieces and put it in the salad bowl, (it's ok if it has some juice still). Then add the rest of the ingredients and mix the salad and serve. This is good with pita bread on the side.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 284.39 Kcal (1191 kJ) | ||
| Calories from fat | 210.99 Kcal | ||
| % Daily Value* | |||
| Total Fat | 23.44g | 36% | |
|---|---|---|---|
| Sodium | 16.73mg | 1% | |
| Potassium | 668.81mg | 14% | |
| Total Carbs | 18.14g | 6% | |
| Sugars | 10.99g | 44% | |
| Dietary Fiber | 7.27g | 29% | |
| Protein | 2.91g | 6% | |
| Vitamin C | 100.1mg | 167% | |
| Vitamin A | 1.6mg | 53% | |
| Iron | 27.8mg | 154% | |
| Calcium | 54.5mg | 5% | |
| Amount Per 100 g | |||
| Calories | 80.9 Kcal (339 kJ) | ||
| Calories from fat | 60.02 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.67g | 36% | |
|---|---|---|---|
| Sodium | 4.76mg | 1% | |
| Potassium | 190.25mg | 14% | |
| Total Carbs | 5.16g | 6% | |
| Sugars | 3.13g | 44% | |
| Dietary Fiber | 2.07g | 29% | |
| Protein | 0.83g | 6% | |
| Vitamin C | 28.5mg | 167% | |
| Vitamin A | 0.4mg | 53% | |
| Iron | 7.9mg | 154% | |
| Calcium | 15.5mg | 5% | |
* 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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