Eggplant and Bean Salad |
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| Servings | Preparation Time | Cooking Time | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 4 | |||||||||
| INGREDIENTS: | ||
| 3 large eggplants, peeled and diced | juice of 1 lemon | 1 tablespoon salt |
| 1/4 cup olive oil | 2 cloves garlic, finely diced | freshly ground black pepper |
| 2 cups cooked beans of choice, cold | 2 teaspoons sugar | 1 loaf bread, warmed, as accompaniment |
| 1 | Place the diced eggplant in a bowl. Mix the lemon juice with the salt and pour over the eggplants. Let stand for 10 to 15 minutes. |
| 2 | Combine the oil, garlic, beans, and pepper for seasoning in a large salad bowl with the eggplant and marinade. Toss together well, sprinkle with the sugar, and serve with bread. |