Open Faced Eggplant Salad Sandwich
Open Faced Eggplant Salad Sandwich
  • prep: 25 min
  • cook: 25 min
  • total: 50 min
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  • servings:
  • Ingredients

    • 3 Japanese Eggplants, diced (about 3 cups)
    • 2 red bell peppers, diced (about 2 cups)
    • 1 tsp salt
    • ½ cup vegetable oil
    • 5 Israeli style pickles (or 12-15 cornichons), chopped (about 1 cup)
    • ¼ tsp cumin
    • ½ tsp sweet paprika
    • ¼ tsp hot paprika
    • 2 tsp red wine vinegar
    • 2 ciabbata bread rolls, sliced in half
    • 4 eggs
    • Cooking spray

    Instructions

    Click Here For Step-By-Step Instructions

    Tags

    Nutrition

    Nutritional Info
    • Servings Per Recipe: 2
    • Amount Per Serving
    • Calories: 1231 % Daily Value *
    • Total Fat: 115 g 177.67%
    • Saturated Fat: 17 g 83.08%
    • Trans Fat: 0 g %
    • Cholesterol: 0 mg 0%
    • Sodium: 11512 mg 479.66%
    • Calcium: 51 mg 5.08%
    • Potassium: 1368 mg 39.1%
    • Magnesium: 0 mg 0%
    • Iron: 6 mg 36.08%
    • Zinc: 0 mg 0%
    • Total Carbohydrate: 52 g %
    • Dietary Fiber: 21 g 84.24%
    • Sugar: 30 g
    • Protein: 10 g
    • Alcohol: 0 g
    • Omega 3 Fatty Acid: 0 g
    • Omega 6 Fatty Acid: 1 g
    • Vitamin A 370.72%
    • Vitamin C 1123.93%
    • Vitamin D 0%
    • * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
    Diabetes Exchanges
    • Exchange - Fat22
    • Exchange - Fruit0
    • Exchange - NonFat Milk0
    • Exchange - Other Carbs0
    • Exchange - Starch0
    • Exchange - Vegetables10
    • Exchange - Lean Meat0
    • Exchange - Alcohol0
    MyPlate Info
    • MyPlate - Grain Total0 oz-eq
    • MyPlate - Vegetable Total9 c
    • MyPlate - Fruit0 c
    • MyPlate - Dairy0 c
    • MyPlate - Protein Total0 oz-eq

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