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Add a photoServings: 4
Ingredients
- 4 med Eggplants
- 5 lrg Tomatoes
- 4 Tbsp. Extra virgin olive oil
- 2 Tbsp. Lemon juice Salt & pepper
- 2 tsp Fresh chives, minced
Directions
- Wipe the eggplants but don't peel them. Place on a baking sheet & bake at 450F for 20 min, till their skins burst. Peel the skins & beat the pulp in the basin till smooth. Skin the tomatoes & remove their seeds.
- Chop the flesh roughly. Arrange the tomatoes in a layer on the eggplant pulp. Mix together the oil, lemon juice, salt & pepper. Pour this over the salad. Just before serving, toss the salad well & sprinkle with the chives.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 592g | |
| Recipe makes 4 servings | |
| Calories 246 | |
| Calories from Fat 129 | 52% |
| Total Fat 14.62g | 18% |
| Saturated Fat 2.04g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 18mg | 1% |
| Potassium 1347mg | 38% |
| Total Carbs 29.32g | 8% |
| Dietary Fiber 15.1g | 50% |
| Sugars 14.18g | 9% |
| Protein 5.59g | 9% |
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