Eggplant Salad

By á-174942

Ingredients

• 1 medium eggplant
• 1 medium tomato seeded, chopped
• 1 small green bell pepper chopped
• 1/2 small onion finely chopped
• 1 garlic clove pressed
• 1/4 cup olive oil
• 2 tablespoons red wine vinegar
• Salt to taste
• Freshly-ground black pepper to taste
• 2 tablespoons chopped fresh parsley

Details

Servings 6

Preparation

Step 1

Prick eggplant in several places with a fork. Broil or place directly over a gas flame on stovetop about 15 minutes, turning frequently, until skin is charred all over and eggplant is soft. Set aside until cool enough to handle. Peel skin. Place eggplant in a colander for 15 minutes to drain bitter juices.

In a large bowl, mix tomato, pepper, onion, garlic, oil and vinegar. Finely chop eggplant pulp with a knife; add to bowl. Mix until thoroughly combined, season to taste with salt and pepper. Refrigerate at least 2 hours for flavors to blend. Sprinkle with parsley before serving.

This recipe yields 6 servings.

Carbohydrates: 7.5 grams
Net Carbs: 5.5 grams
Fiber: 2 grams
Protein: 1 grams
Fat: 9 grams
Calories: 111