Directions:
- Slice peel& lightly salt eggplant.
- Let stand 10 minutes.
- Broil until brown on both sides.
- Don't undercook or overcook.
- Slices should be just tender enough so fork can slide in.
- Prepare marinade.
- Chop the still-warm eggplant into bite-sized chunks.
- Cover with marinade and let it absorb as it cools.
- Chill marinating eggplant for 2 hours.
- Just before serving, cut the other vegetables into small chunks& toss with eggplant.
- Serve on greens, topped with yogurt.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 73.73 Kcal (309 kJ) | ||
| Calories from fat | 0.14 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.02g | 0% | |
|---|---|---|---|
| Sodium | 203.93mg | 8% | |
| Potassium | 615.75mg | 13% | |
| Total Carbs | 15.39g | 5% | |
| Sugars | 9.31g | 37% | |
| Dietary Fiber | 6.6g | 26% | |
| Protein | 2.94g | 6% | |
| Vitamin C | 57.9mg | 97% | |
| Iron | 0.2mg | 1% | |
| Calcium | 36.6mg | 4% | |
| Amount Per 100 g | |||
| Calories | 23.92 Kcal (100 kJ) | ||
| Calories from fat | 0.05 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.01g | 0% | |
|---|---|---|---|
| Sodium | 66.16mg | 8% | |
| Potassium | 199.76mg | 13% | |
| Total Carbs | 4.99g | 5% | |
| Sugars | 3.02g | 37% | |
| Dietary Fiber | 2.14g | 26% | |
| Protein | 0.95g | 6% | |
| Vitamin C | 18.8mg | 97% | |
| Iron | 0.1mg | 1% | |
| Calcium | 11.9mg | 4% | |
* 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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