Directions:
- Cut eggplants in half lengthwise. Cook eggplant strips, skin-side down, on a lightly oiled hot grill until tender and lightly browned, or on a baking sheet in a 400-degree F oven for 15 minutes Set aside to cool.
- Meanwhile, place all remaining ingredients in medium bowl. Cut thick strips of eggplant crosswise into 2-in. chunks and add to the bowl. (May peel eggplant first.) Gently toss well to mix eggplant with seasoning. Garnish salad with cilantro leaves. Serve at room temperature or chilled with all juices.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 62.94 Kcal (264 kJ) | ||
| Calories from fat | 6.46 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.72g | 1% | |
|---|---|---|---|
| Cholesterol | 2.15mg | 1% | |
| Sodium | 1106.62mg | 46% | |
| Potassium | 351.38mg | 7% | |
| Total Carbs | 13.09g | 4% | |
| Sugars | 8.04g | 32% | |
| Dietary Fiber | 3.76g | 15% | |
| Protein | 2.42g | 5% | |
| Vitamin C | 9.2mg | 15% | |
| Iron | 0.3mg | 2% | |
| Calcium | 26.5mg | 3% | |
| Amount Per 100 g | |||
| Calories | 39.88 Kcal (167 kJ) | ||
| Calories from fat | 4.1 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.46g | 1% | |
|---|---|---|---|
| Cholesterol | 1.36mg | 1% | |
| Sodium | 701.18mg | 46% | |
| Potassium | 222.64mg | 7% | |
| Total Carbs | 8.29g | 4% | |
| Sugars | 5.09g | 32% | |
| Dietary Fiber | 2.38g | 15% | |
| Protein | 1.54g | 5% | |
| Vitamin C | 5.8mg | 15% | |
| Iron | 0.2mg | 2% | |
| Calcium | 16.8mg | 3% | |
* 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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