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Marinated Eggplant and Tomato Salad with Buffalo Mozzarella
FOOD AND WINE12Ingredients
5Hours
370Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1 lb. Italian eggplants (small or medium, peeled and sliced 1/2 inch thick, slices scored on both sides at 1/4-inch intervals)
- kosher salt
- black pepper
- 1/4 cup virgin olive oil (extra-)
- 2 Tbsp. distilled white vinegar
- 1 Tbsp. fresh lemon juice
- 3 garlic cloves (crushed)
- 3 basil (sprigs, plus basil leaves for garnish)
- 1/4 tsp. dried oregano
- 1/4 tsp. crushed red pepper
- 2 lb. Heirloom tomatoes (coarsely chopped)
- 8 oz. buffalo mozzarella (coarsely torn or chopped)
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NutritionView More
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370Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories370Calories from Fat230 |
| % DAILY VALUE |
| Total Fat26g40% |
| Saturated Fat9g45% |
| Trans Fat |
| Cholesterol45mg15% |
| Sodium570mg24% |
| Potassium900mg26% |
| Protein16g |
| Calories from Fat230 |
| % DAILY VALUE |
| Total Carbohydrate20g7% |
| Dietary Fiber7g28% |
| Sugars10g |
| Vitamin A50% |
| Vitamin C60% |
| Calcium35% |
| Iron6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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