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4 Serves
64 Mins
Grill the aubergine over an open flame or in a hot oven until the skin is charred and the flesh is soft and tender.
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Vitamin K
7 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
17 µg / 400 µgCalcium
53 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
17 mg / 420 mgPhosphorus
34 mg / 1,250 mgPotassium
302 mg / 4,700 mgSodium
435 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
1 µg / 55 µgFiber
3 g / 28 gSugar
6 g / 50 gSaturated Fat
2 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
6 gAlcohol
0 g
Allow the aubergine to cool slightly, then peel off the charred skin and mash the flesh lightly with a fork.
Using a chefs knife, chop the tomato and onion into small, bite-sized pieces.
In a mixing bowl, whisk together the vinegar, olive oil, salt, and black pepper to create the dressing.
Combine the prepared aubergine, chopped tomato, and onion in the bowl, then drizzle with the dressing and toss gently to combine.
12
g70
g18
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Nigerian
Filipino