Side Items

Roasted eggplant warm salad is for Dinner.

Roasted eggplant warm salad takes 10 minutes to prepare.

Roasted eggplant warm salad takes 20 minutes to cook.

Roasted eggplant warm salad makes 6 servings.

The ingredients for Roasted eggplant warm salad are:

2.0 eggplant, roasted, peeled and mashed
1.0 cup, chopped Onions
2.0 medium whole Red Ripe Tomatoes, chopped
3.0 tbsp fresh Cilantro, chopped
1.5 tsp Salt
2.0 tsp Pepper, red or cayenne
1.0 clove Garlic
2.0 1tsp Canola Oil

Here is how you make Roasted eggplant warm salad:

Roast eggplant on grill or open flame until peel is charred. Meanwhile, dice onions and tomatoes and chop cilantro. Add to a large bowl. Once eggplant is charred, submerge in cold water and remove the peel. Eggplant should be soft and nearly cooked all the way. Mash eggplant in the bowl using a large fork or hands. You can cut it up to make smaller pieces. Heat oil very hot in a large skillet or wok and saut? the mixture briefly, adding the salt, garlic and pepper while in the pan. Tomatoes and onion should only be slightly cooked through. Return mixture to the bowl and let stand for about 10 minutes for all the flavors to marry. Even better the next day as leftovers. Eat with flat bread or as a side dish.Serving Size: Makes about 6 - 3/4 cup servingsNumber of Servings: 6.0Recipe submitted by SparkPeople user MBREKKE.

The nutritional information for Roasted eggplant warm salad is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 82.2

• Total Fat: 2.1 g
• Cholesterol: 0.0 mg
• Sodium: 591.6 mg
• Total Carbs: 15.8 g
• Dietary Fiber: 5.7 g
• Protein: 2.6 g

Roasted eggplant warm salad is Indian cuisine.

The dietary needs meet for Roasted eggplant warm salad is Vegetarian