| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Eggs | Salads, Side dish, Vegetables | 4 | Servings | |
INGREDIENTS
| 4 | Eggplants | |
| 5 | Tomatoes | |
| 4 | T | Olive oil |
| 2 | T | Lemon juice |
| Salt & pepper | ||
| 2 | t | Fresh chives, chopped |
INSTRUCTIONS
Wipe the eggplants but do not peel them. Place on a baking sheet & bake at 450F for 20 minutes, until their skins burst. Peel the skins & beat the pulp in the basin until 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 (calculated from recipe ingredients)
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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