Eggplant Salad
There is more to eggplant than a plain plate of parm. This purple palate-pleaser makes for a great “salad.” It works great as a side or a salad.
Ingredients
- 12 ounce(s) eggplant
- 2 1/2 tablespoon(s) brown sugar
- 2 tablespoon(s) reduced sodium soy sauce
- 1/2 floz white wine
- 1 tablespoon(s) rice vinegar
- 2 tablespoon(s) cashews
- 2 tablespoon(s) peanut butter
- 1 tablespoon(s) lemon zest
- 5 parsley sprigs
Instructions
- Preheat oven to 350 F.
- Pierce eggplant several times with a fork, and place on a baking sheet.
- Bake in the preheated oven for 1 1/2 hours.
- Cool completely.
- Remove skin and chop.
- Transfer to bowl.
- Add sugar, soy sauce, white wine, rice vinegar, cashews and peanut butter.
- Mix well.
- Place the eggplant in a dish and add the sauce, coating it well.
- Garnish with lemon zest and parsley sprigs and serve.
Nutrition
Calories: 521kcalCarbohydrates: 63.45gProtein: 11.91gFat: 23.89gSaturated Fat: 4.64gSodium: 2091.48mgFiber: 15.15gSugar: 39.87g
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