Ingredients
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4 pounds eggplants, peeled and cut into 1/2-inch-thick slices
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½ teaspoon salt, or to taste
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3 medium tomatoes, cubed
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½ cup chopped fresh parsley
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2 tablespoons diced white onion
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ground black pepper to taste
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2 tablespoons olive oil
Directions
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Preheat the oven to 375 degrees F (190 degrees C). Grease a baking sheet.
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Arrange eggplant slices on a plate and sprinkle both sides with salt. Let sit until juicy, 15 to 20 minutes. Rinse in cold water and pat dry with a paper towel. Place slices on the prepared baking sheet.
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Bake in the preheated oven until tender, 20 to 25 minutes, flipping halfway through.
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Remove eggplant from the oven and let cool down. Cut into 1/4-inch squares.
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Combine eggplant, tomatoes, parsley, and onion in a bowl. Season with salt and pepper and gently mix to combine. Add olive oil and mix again before serving.
Nutrition Facts (per serving)
190 | Calories |
8g | Fat |
30g | Carbs |
6g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 190 | |
% Daily Value * | |
Total Fat 8g | 10% |
Saturated Fat 1g | 6% |
Sodium 309mg | 13% |
Total Carbohydrate 30g | 11% |
Dietary Fiber 17g | 60% |
Total Sugars 13g | |
Protein 6g | 11% |
Vitamin C 32mg | 36% |
Calcium 62mg | 5% |
Iron 2mg | 11% |
Potassium 1311mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.