Eggplant, Tomato and Feta Salad serves 4
Eggplant, Tomato and Feta Salad
This side salad is a terrific way of using eggplant. Serve with grilled fish, chicken or beef for a light and flavorful dinner.
|
1 eggplant, sliced into 1/4" slices
4 medium ripe tomatoes, chopped 1/2 cup feta cheese (plain or with herbs) 1 tablespoon olive oil |
- Lightly salt both sides of eggplant. Let the slices sit 30 minutes in a colander to sweat.
- Rinse the eggplant slices to wash away the salt, dry the water from the slices.
- Heat heavy skillet over medium-high heat.
- Lightly brush both sides of eggplant with olive oil.
- Cook eggplant about 2-3 minutes per side. Slices should be brown not black.
- Cut eggplant into the same size pieces as the tomato.
- Gently toss eggplant, tomato and feta in a medium size serving bowl.
- Sweating the eggplant helps remove the slight bitterness.
Calories 100, Fat 4.5g, Cholesterol 17mg, Sodium 218,
Carbohydrates 12.2, Fiber 5.4g, Sugars 6.7g, Protein 4.9g
Carbohydrates 12.2, Fiber 5.4g, Sugars 6.7g, Protein 4.9g
