DICED EGGPLANT (AUBERGINE) SALAD
Fresh tasting and colorful. Double or triple this recipe to bring to your next family picnic or potluck. Best made 2-3 hours in advance. Cooking time includes refrigeration time. Makes a delicious side to grilled chicken or fish.
Provided by Brenda.
Categories Fruit
Time 2h50m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Peel eggplant and dice into 1/2 inch cubes.
- Sprinkle liberally with 2 tsp salt and let sit for 30 minutes.
- Soak and rinse salted eggplant well, drain, and pat dry.(I soak at least twice in fresh, cold water to remove excess salt).
- Saute diced eggplant over medium-low to medium heat in 2 tbsp olive oil until tender.
- Set aside to cool.
- Mash garlic with 1/2 tsp salt to make a paste.
- Combine garlic paste, chiles, green pepper, parsley, and tomatoes in a medium bowl.
- Add cooled eggplant, lime juice, and pepper.
- Stir gently to mix.
- Cover and refrigerate for 2-3 hours.
Nutrition Facts : Calories 103.3, Fat 7.1, SaturatedFat 1, Sodium 1508.4, Carbohydrate 10.3, Fiber 4.9, Sugar 4.6, Protein 1.9
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
