Endive Salad
with Fried Eggplant
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Difficulty:
moderate
Difficulty
Preparation:
30 min.
Preparation
Calories:
120
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
more nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 120 kcal | (6 %) | ||
| Protein | 1.7 g | (2 %) | ||
| Fat | 10.7 g | (9 %) | ||
| Carbohydrates | 4 g | (3 %) |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Preparation steps
1.
Rinse the eggplant, cut into small pieces and mix with a little salt. Cover and set aside for 15 minutes.
2.
Rinse the endive and separate leaves, cutting larger leaves into smaller pieces. Rinse the peppers, cut and remove seeds and white membrane. Cut peppers into thin strips.
3.
Blot eggplant with paper towels to dry. Heat 2 tablespoons of olive oil in a nonstick skillet and fry the eggplant. Drain on paper towels.
4.
Whisk together the lemon juice, salt, pepper, sugar and remaining olive oil. Place the endive, fried eggplant and pepper strips on plates. Sprinkle with the capers and parsley leaves. Drizzle with the dressing.
