Eggplant and Tomato Salad |
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| Servings | Preparation Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 4 | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 1 large eggplant | 5 medium-size tomatoes, chopped | 1 cup finely minced onion |
| 2 tablespoons finely minced parsley | 2 tablespoons olive oil | salt and pepper to taste |
| 1 | Preheat oven to 350 F. Peel eggplant and cut lengthwise into 1/2-inch-thick slices. Place on cookie sheet and bake until eggplant slices are tender; separate and let cool. |
| 2 | In a mixing bowl, combine eggplant, tomatoes, onion, parsley and oil. Add salt and pepper to taste. Serve cold. |