Eggplant-Tomato Salad
Yield: 4 servings
Ingredients:
- 1 medium eggplant, peeled and cut into chunks
- ¼ cup vegetable broth
- 2 cloves garlic, minced
- ¼ cup finely chopped onion
- 1 teaspoon grated fresh gingerroot
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- ¼ teaspoon red pepper flakes
- 2 medium tomatoes, chopped
- 1 green bell pepper, seeded and chopped
Directions:
- Heat 1 inch of water in a steamer. Place eggplant chunks in a steamer basket or colander. Cover and steam for 8 minutes or until eggplant is tender.
- Heat the broth in skillet over medium heat. Add the garlic, onion, ginger, cumin, coriander, red pepper flakes, tomatoes and green pepper. Cook and stir over medium heat for 5 minutes. Add more liquid if necessary.
- Toss the eggplant with the tomato mixture.
- Chill for 30 minutes before serving.
Calories Per Serving: 53
Nutritional Value
Fat: 0.7 g
Cholesterol: 0 g
Protein: 1.8 g
Carbohydrates: 11g
Dietary Fiber: 3.9 g
Sodium: 10mg