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Eggplant Salad
Course:
Appetizer, Lunch, Salad, Vegetarian
Cuisine:
Vegan, Vegetarian
Yield:
6
people
Materials
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
Instructions
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.