Eggplants Salad

Ingredients

  • 4 Eggplants
  • 2 minced scallions
  • coriander to taste well minced
  • allowed salt

Servings: 3 servings (1 cup per serving)

Preparation

The eggplants are peeled, cut lengthwise about one finger thick and placed in a baking dish with Spray-PAM (they must be placed without overlapping one on top of the other). Bake until they are cooked without letting them toast because they would become bitter. Then they are cut into cubes more or less than 0.4 inches. Finally, add the scallion and the raw coriander and bathe with the chosen vinaigrette.

Nutritional Summary

  • Cal
    49,43
  • Grease
    0,8
  • Carbh
    15,03
  • Prot
    2,71