Eggplant Salad

ناريمان فقوسةChef

Ingredients

• Eggplant
  1 piece
• Tomato
  1 piece
• Small Onion
  1 piece
• Green Pepper
  1 piece
• Mint
  0
• Celery
  0
• Basil
  0
• Pomegranate Molasses
  1 tablespoon
• Olive oil
  2 tablespoons

Steps

1. 1

   Cut the eggplant into lengthwise slices, fry, and then cut into lengthwise strips.

   Required Tools:

   Knife

   Frying Pan

   5 min
2. 2

   Slice the onion into rings and fry it, cut the tomato and pepper into lengthwise slices, and finely chop the herbs.

   Required Tools:

   Knife

   Frying Pan

   5 min
3. 3

   In a bowl, mix the ingredients and add salt, olive oil, and pomegranate molasses, then serve.

   Required Tools:

   🍳

   Bowl

   5 min

Nutrition Facts

Ingredients Nutritional Facts (per 100g)

Eggplantper 100g

Energy25 kcal

Protein1 g

Total Fat0.2 g

Carbohydrate5.9 g

Dietary Fiber3 g

Total Sugars3.2 g

Tomatoper 100g

Energy18 kcal

Protein0.88 g

Total Fat0.2 g

Carbohydrate3.89 g

Total Sugars2.63 g

Dietary Fiber1.2 g

Water95 g

Green Pepperper 100g

Energy20 kcal

Protein1 g

Total Fat0.2 g

Carbohydrate4.7 g

Total Sugars2 g

Dietary Fiber1.5 g

Vitamin C143.7 mg

Capsaicin250 mg

Mintper 100g

Energy70 kcal

Protein3.75 g

Total Fat0.9 g

Carbohydrate14.9 g

Dietary Fiber8 g

Celeryper 100g

Energy16 kcal

Protein0.69 g

Total Fat0.17 g

Carbohydrate3 g

Dietary Fiber1.6 g

Total Sugars1.34 g

Water95.43 g

Basilper 100g

Energy23 kcal

Protein3.15 g

Total Fat0.64 g

Carbohydrate2.65 g

Dietary Fiber1.6 g

Total Sugars0.3 g

Pomegranate Molassesper 100g

Energy250 kcal

Protein0.5 g

Total Fat0.1 g

Carbohydrate64 g

Total Sugars60 g

Olive oilper 100g

Energy884 kcal

Total Fat100 g

* Nutritional values are approximate and calculations may be affected by ingredient type, farming, storage, and cooking methods.

Dietary Features & Tags