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diced eggplant aubergine salad


fresh tasting and colorful. double or triple this recipe to bring to your next family picnic or potluck. best made 2-3 hours in advance. cooking time includes refrigeration time. makes a delicious side to grilled chicken or fish.


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  • Carbohydrates: 103.3
  • Fats: 10.0
  • Dietary Fiber: 18.0
  • Minerals: 62.0
  • Proteins: 3.0
  • Vitamins: 5.0
  • Water: 3.0


  1. Peel eggplant and dice into 1 / 2 inch cubes
  2. Sprinkle liberally with 2 tsp salt and let sit for 30 minutes
  3. Soak and rinse salted eggplant well
  4. Drain
  5. And pat dry
  6. Saute diced eggplant over medium-low to medium heat in 2 tbsp olive oil until tender
  7. Set aside to cool
  8. Mash garlic with 1 / 2 tsp salt to make a paste
  9. Combine garlic paste
  10. Chiles
  11. Green pepper
  12. Parsley
  13. And tomatoes in a medium bowl
  14. Add cooled eggplant
  15. Lime juice
  16. And pepper
  17. Stir gently to mix
  18. Cover and refrigerate for 2-3 hours

Step 10

Total Time in Minute 170

Ingredients Count 10

cooking diced eggplant  aubergine  salad

See More Relate Photo




Olive oil

Garlic clove

Green pepper

Flat leaf parsley

Lime juice

Diced green chilies



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