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Associate.com - Share Your Recipe!

Recipe Name: Eggplant And Tomato Salad Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Vegetables Comments:
Course: Side Dish  
Difficulty:
Preparation Time:
Number of Servings: 4

Ingredients:
4 Eggplants
5 Tomatoes
4 Tablespoon(s) Olive oil
2 Tablespoon(s) Lemon Juice
Salt & pepper
2 Teaspoon(s) Fresh Chives, chopped
Directions:
Wipe the eggplants but do not peel them. Place on a baking sheet &
bakeat 450F for 20 minutes, until their skins burst. Peel the skins &
beatthe pulp in the basin until smooth. Skin the tomatoes & remove
theirseeds. Chop the flesh roughly. Arrange the tomatoes in a layer on
theeggplant pulp. Mix together the oil, lemon juice, salt & pepper.
Pourthis over the salad. Just before serving, toss the salad well
&sprinkle with the chives.

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 156
Calories From Fat: 122
Total Fat: 13.8g
Cholesterol: 0mg
Sodium: 293.5mg
Potassium: 394.9mg
Carbohydrates: 8.7g
Fiber: 2.1g
Sugar: 5.1g
Protein: 1.6g


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