Sauteed Eggplant and Cabbage Salad Recipe

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Sauteed Eggplant and Cabbage Salad
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Ingredients:

Directions:

  1. Heat oil in heavy large pot over medium-high heat. Add cabbage, eggplant and onion and sauté until almost tender, about 12 minutes. Add garlic and stir 2 minutes. Stir in paprika. Add tomatoes with juices and bring to boil. Cook until mixture thickens slightly, stirring frequently, about 15 minutes. Stir in mint, parsley and lemon juice. Season to taste with salt and pepper. Cool to room temperature. (Can be made 1 day ahead. Cover and refrigerate. Bring to room temperature before serving.)
  2. Per Serving: calories, 78; total fat, 2 g; saturated fat, 0.5 g; cholesterol, 0 mg. Nutritional analysis provided by Bon Appétit
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 84 Kcal (352 kJ)
Calories from fat 16.69 Kcal
% Daily Value*
Total Fat 1.85g 3%
Sodium 29.11mg 1%
Potassium 605.64mg 13%
Total Carbs 15.12g 5%
Sugars 8.94g 36%
Dietary Fiber 5.56g 22%
Protein 2.56g 5%
Vitamin C 52.6mg 88%
Vitamin A 0.7mg 25%
Iron 89.1mg 495%
Calcium 80.2mg 8%
Amount Per 100 g
Calories 32.54 Kcal (136 kJ)
Calories from fat 6.46 Kcal
% Daily Value*
Total Fat 0.72g 3%
Sodium 11.27mg 1%
Potassium 234.58mg 13%
Total Carbs 5.86g 5%
Sugars 3.46g 36%
Dietary Fiber 2.16g 22%
Protein 0.99g 5%
Vitamin C 20.4mg 88%
Vitamin A 0.3mg 25%
Iron 34.5mg 495%
Calcium 31.1mg 8%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 1
    Points
  • 2
    PointsPlus

Good Points

  • low calorie,
  • low fat,
  • saturated fat free,
  • very low sodium,
  • cholesterol free

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