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Associate.com - Share Your Recipe!

Recipe Name: Aromatic Eggplant Salad Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Salads Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 4

Ingredients:
1 Pound(s) Eggplant
Salt
1/4 Cup(s) Olive oil
1 Onion, finely chopped
2 Cloves garlic, crushed
4 Ripe Tomatoes, Peeled And
chopped
Chopped parsley
Chopped basil
1/2 Lemon, juice of
pepper to taste
Directions:
Cut eggplant into 1/2 inch cubes. Sprinkle with salt and drain in a
colander for 20 minutes. Pat dry with paper towels. Heat oil in a
heavy-based pan and cook onion and eggplant until golden. Reduce heat
to low and cook 10-15 minutes, stirring often. Add garlic and tomato;
cook 2-3 minutes. Place in a serving dish and set aside to cool.
Remove excess oil. Add herbs and lemon juice. Season with salt and
pepper. Recipe by: Essentially Eggplant, Fisher Books, 1996, ISBN
1-55561-1117 Posted to JEWISH-FOOD digest by Sheryl Donner
<boxermom@iowacity.net> on Feb 13, 1999, converted by MM_Buster v2.0l.

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 222
Calories From Fat: 129
Total Fat: 14.7g
Cholesterol: 0mg
Sodium: 421.7mg
Potassium: 896.8mg
Carbohydrates: 22.2g
Fiber: 9.9g
Sugar: 9.1g
Protein: 6.3g


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