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diced eggplant aubergine salad

Desciption

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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Nutritions

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

Steps

  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

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Ingredients

Eggplant

Salt

Olive oil

Garlic clove

Green pepper

Flat leaf parsley

Lime juice

Diced green chilies

Tomatoes

Pepper

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