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Pan-fried Eggplant Salad with Tomatoes

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"One of my favorite eggplant dishes - eggplant is roasted in the oven and then combined with tomatoes and capers in a salad. It is important to let the eggplants sit for 1 hour. Otherwise they soak up too much oil while frying and get greasy."
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Ingredients

1 h 55 m servings 191 cals
Original recipe yields 4 servings

Directions

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  1. Lay out eggplant pieces on a baking sheet, sprinkle generously with salt and set aside for 1 hour. Wipe off salt with a paper towel and pat eggplant dry.
  2. Heat 2 tablespoons olive oil in a large skillet and place eggplant pieces in 1 layer into the skillet in batches. Pan-fry, individually turning the pieces with a fork, until eggplant is cooked through, 10 to 15 minutes. Repeat with remaining eggplant pieces. Allow to cool, about 20 minutes.
  3. Combine remaining 2 tablespoons olive oil, vinegar, and pepper in a small bowl. Mix capers into the dressing.
  4. Mix eggplants, cherry tomatoes, and dressing in a bowl.

Nutrition Facts


Per Serving: 191 calories; 14.2 g fat; 16.7 g carbohydrates; 3 g protein; 0 mg cholesterol; 114 mg sodium. Full nutrition

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