Directions:
- Peel the uncooked eggplants, then cut into 1x3-inch (approx) slices.
- Lay on a cookie sheet, sprinkle with the salt, and allow to sweat and drain for 30 minutes.
- Rinse well and pat dry with paper towels.
- Heat oil and butter in a skillet and fry the slices until both sides are golden brown, about 15 minutes.
- Set cooked slices on paper towels to drain of excess oil.
- Cut into 1/2-inch pieces and mix with the garlic, bell pepper, cayenne, and cumin.
- Return eggplant to the skillet, add 1 Tbsp sherry and sauté on low until liquids have evaporated, about 5 minutes.
- Transfer to the serving bowl, sprinkle with the dressing ingredients, and let cool.
- When ready to serve, toss the salad, garnish with black olives, golden raisins, currants, and parsley.
- Makes 6-8 servings.
- Adapted from a Gail's Recipe Swap post by Dawn/NYS.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 147.66 Kcal (618 kJ) | ||
| Calories from fat | 102.45 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.38g | 18% | |
|---|---|---|---|
| Cholesterol | 3.82mg | 1% | |
| Sodium | 409.73mg | 17% | |
| Potassium | 313.29mg | 7% | |
| Total Carbs | 11.07g | 4% | |
| Sugars | 7.14g | 29% | |
| Dietary Fiber | 3.93g | 16% | |
| Protein | 1.5g | 3% | |
| Vitamin C | 7.8mg | 13% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 1.6mg | 9% | |
| Calcium | 23mg | 2% | |
| Amount Per 100 g | |||
| Calories | 100.28 Kcal (420 kJ) | ||
| Calories from fat | 69.57 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.73g | 18% | |
|---|---|---|---|
| Cholesterol | 2.59mg | 1% | |
| Sodium | 278.25mg | 17% | |
| Potassium | 212.76mg | 7% | |
| Total Carbs | 7.52g | 4% | |
| Sugars | 4.85g | 29% | |
| Dietary Fiber | 2.67g | 16% | |
| Protein | 1.02g | 3% | |
| Vitamin C | 5.3mg | 13% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 1.1mg | 9% | |
| Calcium | 15.7mg | 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.
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