Moroccan Eggplant Salad Recipe

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Moroccan Eggplant Salad
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Ingredients
12
Count
Nutrition
50
Calories
Total time
30
Minutes
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Ingredients:

Directions:

  1. Put eggplant on an open flame or under broiler until skin turns black.
  2. Scrape off burned skin with a fork and chop into large pieces.
  3. Sauté onions and garlic in olive oil over medium high heat.
  4. When onions have become soft add eggplant, tomatoes, red pepper and other spices.
  5. When tomatoes are soft add tomato paste then lower heat and cover them simmer 20 minutes.
  6. Allow to cool before serving and sprinkle with minced parsley.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 50.09 Kcal (210 kJ)
Calories from fat 0.52 Kcal
% Daily Value*
Total Fat 0.06g 0%
Sodium 9.22mg 0%
Potassium 464.72mg 10%
Total Carbs 11.63g 4%
Sugars 7.27g 29%
Dietary Fiber 4.52g 18%
Protein 2.09g 4%
Vitamin C 12.4mg 21%
Iron 0.4mg 2%
Calcium 23.9mg 2%
Amount Per 100 g
Calories 27.53 Kcal (115 kJ)
Calories from fat 0.28 Kcal
% Daily Value*
Total Fat 0.03g 0%
Sodium 5.07mg 0%
Potassium 255.38mg 10%
Total Carbs 6.39g 4%
Sugars 3.99g 29%
Dietary Fiber 2.49g 18%
Protein 1.15g 4%
Vitamin C 6.8mg 21%
Iron 0.2mg 2%
Calcium 13.2mg 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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Recipe Tags

Weightwatchers Points

  • 0.2
    Points
  • 1
    PointsPlus

Good Points

  • low calorie,
  • fat free,
  • saturated fat free,
  • very low sodium,
  • cholesterol free

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