Steamed Eggplant Salad

Be the first to rate & review!

This appetizer is a sweet side salad that complements any main dish.

Submitted by Eirrehc Guadalupe
Published on February 7, 2010
Recipe Placeholder Image
Prep Time:
20 mins
Cook Time:
10 mins
Additional Time:
40 mins
Total Time:
1 hr 10 mins
Servings:
8
Yield:
8 servings
Jump to Nutrition Facts
Cook Mode (Keep screen awake)

Ingredients

Original recipe (1X) yields 8 servings

  • 4 medium eggplants

  • 3 medium tomatoes, chopped

  • 2 medium white onions, chopped

  • ¼ cup light soy sauce

  • ⅛ cup white vinegar

  • 1 tablespoon white sugar

  • ¼ teaspoon grated fresh ginger

  • 1 chile pepper, minced

  • ½ head garlic, minced

Directions

  1. Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add eggplant, cover, and steam until tender, 5 to 7 minutes. Let cool enough to handle, about 10 minutes.

  2. Peel eggplant and dice; transfer to a bowl. Add tomatoes, onions, soy sauce, vinegar, sugar, and ginger. Stir in chile pepper and garlic; mix all together well.

  3. Chill for at least 30 minutes. Serve cold.

Nutrition Facts (per serving)

99 Calories
1g Fat
23g Carbs
4g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 99
% Daily Value *
Total Fat 1g 1%
Saturated Fat 0g 1%
Sodium 456mg 20%
Total Carbohydrate 23g 8%
Dietary Fiber 10g 37%
Total Sugars 11g
Protein 4g 8%
Vitamin C 29mg 32%
Calcium 43mg 3%
Iron 1mg 6%
Potassium 813mg 17%

* 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.