Lemon Eggplant Salad
|Water||2 1⁄2 Cup (40 tbs)|
|Salad oil||1⁄2 Cup (8 tbs)|
|Coriander seed||1⁄2 Teaspoon|
|Lemon juice/White vinegar||1⁄2 Cup (8 tbs)|
|Fresh herbs||1 Tablespoon (Basil, Parsley, Tarragon)|
|Currants||1⁄2 Cup (8 tbs)|
Peel and dice eggplant into 2 cm (1/2 inch) cubes.
Place water, salad oil, coriander, salt, lemon juice, fresh herbs, and bayleaf into a saucepan.
Bring to boil, add eggplant and simmer until just tender (it must not be mushy).
Remove eggplant and reduce liquid by half through boiling.
Add currants to liquid and simmer for 5 more minutes.
Pour over cooked eggplant and chill.
Serve with lemon slices and chopped parsley.
Serving size: Complete recipe
Calories 1502 Calories from Fat 1022
% Daily Value*
Total Fat 116 g178.3%
Saturated Fat 5.9 g29.3%
Trans Fat 2 g
Cholesterol 0 mg
Sodium 1984.3 mg82.7%
Total Carbohydrates 126 g42%
Dietary Fiber 66.6 g266.4%
Sugars 50.1 g
Protein 20 g40.7%
Vitamin A 24.8% Vitamin C 207%
Calcium 22.6% Iron 33.7%
*Based on a 2000 Calorie diet