Side Items

Eggplant and Tomato salad is for Dinner.

Eggplant and Tomato salad takes several minutes to prepare.

Eggplant and Tomato salad takes several minutes to cook.

Eggplant and Tomato salad makes 4 servings.

The ingredients for Eggplant and Tomato salad are:

Fresh coriander is best with this receipe
also use ground cumin if possible
Cut tomatoes into quarters.

Here is how you make Eggplant and Tomato salad:

1. Prehest oven to 220c2. Put the whole eggplants onto a baking tray and bake in a preheated oven for 30mins, or until they are wrinly all over and very sof to the touch. Remove from the oven and place into a colander over a bowl. When cool enought, peel away the skin and ,using a pair of kitchen scissors, cut the flesh into small pieces. Using a spoon, press the flesh into the colander to remove any excess liquid. 3. Heat the oil in a small saucepan and add the garlic, thomatoes, paprika and cumin. Cook over a low heat for about 20mins, then remove and allow to cool. Add the lemon juice to the cooked tomato and season to taste with sea salt and freshly ground black peper. Stir the eggplant into this tomato mixture, then spoon into wide dish and garnish with cherry tomatoes , fresh herbs and olives.Serving Size: Serves 4Number of Servings: 4Recipe submitted by SparkPeople user SANGALLARO.

The nutritional information for Eggplant and Tomato salad is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 239.5

• Total Fat: 15.8 g
• Cholesterol: 0.0 mg
• Sodium: 212.1 mg
• Total Carbs: 28.5 g
• Dietary Fiber: 5.7 g
• Protein: 3.8 g