Eggplant is a key vegetable in the cuisine of the Mediterranean. It shows up in stews, dips, side dishes and salads like this one.

Makes 4 (1/2-cup) servings.

Prep Time: 15 minutes
Cook Time: 15 minutes

Nutritional Information

For 1 serving
Calories: 131
Sodium: 69mg
Fat: 11g
Carbohydrates: 7g
Cholesterol: 0mg
Fiber: 3g
Protein: 1g

Eggplant and Tomato Salad

• Fiber Rich  • Low Calorie  • Low Sodium

Ingredients

3 tablespoons olive oil
1 medium eggplant (about 1/2 pound), peeled and cut into 3/4-inch cubes
1 pint grape tomatoes, halved lengthwise
2 teaspoons McCormick® Gourmet Collection Moroccan Seasoning
1/8 teaspoon McCormick® Gourmet Collection Sicilian Sea Salt
1 tablespoon fresh lemon juice
1 tablespoon chopped fresh cilantro
1 teaspoon chopped fresh mint
1/4 teaspoon McCormick® Gourmet Collection Black Pepper, Coarse Grind

Directions

1. Heat oil in large skillet on medium heat. Add eggplant; cook and stir 5 minutes or until tender. Add tomatoes, Seasoning and sea salt; cook and stir 10 minutes or until tomatoes soften.

2. Spoon into serving bowl. Add lemon juice, cilantro, mint and pepper; toss lightly. Serve warm.

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