Eggplant Salad

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0.4 min read
Healthy Vegetarian Recipe

Eggplant Salad

Course: Appetizer, Lunch, Salad, Vegetarian
Cuisine: Vegan, Vegetarian
Yield: 6 people


  • 2 cup eggplant peeled and diced
  • 1 1/2 cup tomato sauce
  • 1/4 cup garlic minced
  • 2 tablespoon basil chiffonaide
  • 1 teaspoon cumin
  • 1 tablespoons Splenda


  • In a large skillet cook eggplant and garlic over medium heat until eggplant is tender.
  • Add the tomato sauce & cumin, cook for 15 minutes. Finish with splenda & basil.
  • Cool and serve cold.
  • Can be made 1 day ahead of time.
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