Try this tangy eggplant salad as a yummy dinnertime side dish or afternoon snack. It’s delicious with our Chicken and Bow-Tie Pasta or Tasty Beef Ribs recipes.
Servings; 4
Ingredients
3 cups cubed eggplant
1 small onion, chopped
2 tablespoons white wine vinegar
1 clove garlic, chopped
1/2 teaspoon oregano
1/4 teaspoon black pepper
1 medium tomato, chopped
3 tablespoons olive oil
Directions
1. Add eggplant to boiling water in saucepan.
2. Reheat to boiling; reduce heat.
3. Cover and cook until tender, about 10 minutes; drain.
4. Place eggplant and onion in glass dish.
5. Mix together vinegar, garlic, and pepper.
6. Pour over eggplant and onion; toss.
7. Stir in oil just before serving.
Nutrient Information
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Approximate analysis per 1/2 cup: |
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Calories: |
69 kcals |
Sodium: |
2 mg |
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|
Protein: |
1 g |
Potassium: |
118 mg |
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|
Fat: |
5 g |
Calcium: |
10 mg |
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Carbohydrates: |
6 g |
Phosphorus: |
15 mg |
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Recipe Disclaimer
Due to variations in ingredients, the nutritional analyses should be used as a guideline only. A renal dietitian reviews all recipes, but we cannot assure that all values are accurate. Remember to consult a renal care provider with respect to any specific questions or concerns you may have regarding proper renal nutrition or before making any changes in your renal diet.
Uploaded: 12-31-2008
Web ID 559
