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Eggplant Salad

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  Chopped onions 1⁄4 Pound
  Red bell pepper 1 Large
  Eggplant 1 Large, peeled and cubed (Aubergine)
  Fresh lemon juice 2 Tablespoon
  Concentrated tomato juice 4 Tablespoon
  Sugar 1 Teaspoon
  Lime juice 4 Tablespoon
  Madeira 3 Tablespoon
  Olive oil 4 Tablespoon
  Tabasco sauce 1 Teaspoon
  Salt To Taste

Put the onions in a casserole.
Cover and microwave on HIGH for 2 minutes.
Rinse and seed the red bell pepper and remove the pith.
Cut the flesh into long strips and then into dice.
Add the strips to the onions.
Cover and microwave on HIGH for 5 minutes.
Stir the eggplant (aubergine), lemonjuice, tomato juice and sugar into the casserole.
Cover and microwave on HIGH for 8 minutes.
To make the sauce, mix together the lime juice, madeira and olive oil.
Add several dashes of tabasco sauce and salt and pepper to taste.
When the vegetables are cooked, pour the sauce over and stir carefully.
Leave to cool at room temperature, then chill in the refrigerator for at least 1 hour.

Recipe Summary

Everyday, Healthy

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Average: 4 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 815 Calories from Fat 543

% Daily Value*

Total Fat 62 g94.6%

Saturated Fat 8.5 g42.7%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 682.9 mg28.5%

Total Carbohydrates 61 g20.3%

Dietary Fiber 21 g83.9%

Sugars 29.4 g

Protein 8 g16.6%

Vitamin A 84% Vitamin C 353.2%

Calcium 9.2% Iron 13.7%

*Based on a 2000 Calorie diet

Eggplant Salad Recipe