Directions:
- Soak sun-dried tomatoes in boiling water 15-30 minutes until they soften, then drain and dice; set aside until needed.
- Heat oil in a large skillet; add eggplant, red pepper, and onion along with salt, pepper, cumin, paprika, and garlic.
- Cook mixture, stirring occasionally, over medium heat, for 8-9 minutes or until lightly tender, then remove from heat and allow to cool.
- In a large bowl, mix together chopped olives, chopped sun-dried tomatoes, chopped parsley, toasted almonds, lemon juice, and mint (if using).
- Mix in cooled eggplant mixture, tossing lightly (add extra-virgin olive oil, salt, or fresh lemon juice if desired to adjust consistency to your taste).
- Serve salad warm or chilled with fresh pita bread, or alone as a salad or first course.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 880.51 Kcal (3687 kJ) | ||
| Calories from fat | 583.1 Kcal | ||
| % Daily Value* | |||
| Total Fat | 64.79g | 100% | |
|---|---|---|---|
| Cholesterol | 108.44mg | 36% | |
| Sodium | 926.24mg | 39% | |
| Potassium | 680.08mg | 14% | |
| Total Carbs | 52.63g | 18% | |
| Sugars | 9.59g | 38% | |
| Dietary Fiber | 7.83g | 31% | |
| Protein | 24.75g | 50% | |
| Vitamin C | 57.9mg | 97% | |
| Vitamin A | 0.9mg | 31% | |
| Iron | 38.2mg | 212% | |
| Calcium | 162.1mg | 16% | |
| Amount Per 100 g | |||
| Calories | 232.35 Kcal (973 kJ) | ||
| Calories from fat | 153.87 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.1g | 100% | |
|---|---|---|---|
| Cholesterol | 28.62mg | 36% | |
| Sodium | 244.42mg | 39% | |
| Potassium | 179.46mg | 14% | |
| Total Carbs | 13.89g | 18% | |
| Sugars | 2.53g | 38% | |
| Dietary Fiber | 2.07g | 31% | |
| Protein | 6.53g | 50% | |
| Vitamin C | 15.3mg | 97% | |
| Vitamin A | 0.2mg | 31% | |
| Iron | 10.1mg | 212% | |
| Calcium | 42.8mg | 16% | |
* 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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