Directions:
- Heat 1 cup water & 1/4 teaspoon salt to boiling in a 3 quart saucepan.
- Cut eggplant into 1/2 cubes and add to boiling water. Cover and reheat to boil then reduce heat and simmer uncovered 5 to 8 minutes or until tender; drain.
- Mix oil, lemon juice, basil, 1/2 teaspoon salt, mustart and pepper in a large glass or plastic bowl.
- Add eggplant and remaining ingredients; toss.
- Cover and refrigerate about 4 hours or until chilled.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 703.98 Kcal (2947 kJ) | ||
| Calories from fat | 506.65 Kcal | ||
| % Daily Value* | |||
| Total Fat | 56.29g | 87% | |
|---|---|---|---|
| Sodium | 1814.52mg | 76% | |
| Potassium | 1990.41mg | 42% | |
| Total Carbs | 48.39g | 16% | |
| Sugars | 30.18g | 121% | |
| Dietary Fiber | 18.63g | 75% | |
| Protein | 9.09g | 18% | |
| Vitamin C | 94.4mg | 157% | |
| Iron | 1.5mg | 8% | |
| Calcium | 149.2mg | 15% | |
| Amount Per 100 g | |||
| Calories | 60.76 Kcal (254 kJ) | ||
| Calories from fat | 43.73 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.86g | 87% | |
|---|---|---|---|
| Sodium | 156.62mg | 76% | |
| Potassium | 171.8mg | 42% | |
| Total Carbs | 4.18g | 16% | |
| Sugars | 2.6g | 121% | |
| Dietary Fiber | 1.61g | 75% | |
| Protein | 0.78g | 18% | |
| Vitamin C | 8.2mg | 157% | |
| Iron | 0.1mg | 8% | |
| Calcium | 12.9mg | 15% | |
* 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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