Turkish Eggplant (Aubergine) Salad

1. With a fork, pierce skin of eggplant. Bake eggplant in a rimmed pan in a 400 degrees oven for 1 hour or until very soft; cool.

2. Split in half and scoop out pulp into a bowl. Mash pulp with a fork.

3. Mix in oil, lemon juice, garlic, green pepper and salt and pepper to taste. Cover and chill for 2 hours.

4. To serve: Arrange romaine lettuce leaves on platter. Mound eggplant in center. Garnish with tomato wedges and fresh parsley.

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Nutrient	Quantity
Total fats	14.5052 g
Protein	4.4015 g
Carbohydrates	19.9048 g
Energy	210.3208 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.1187 g
Water	444.794 g
Aspartic acid	0.6401 g
Calcium, Ca	61.6457 mg
Lutein + zeaxanthin	974.9387 g
Fiber, total dietary	5.7209 g
Fatty acids, total saturated 22:0	0.0174 g
Carotene, beta	2390.4335 g
Niacin	2.7886 mg
Vitamin A, RAE	219.6422 g
Arginine	0.1221 g
Riboflavin	0.0979 mg
Tocopherol, beta	0.0595 mg
Fatty acids, total polyunsaturated 15:0	0.0002 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0014 g
Fatty acids, total saturated 20:1	0.042 g
Glutamic acid	1.9687 g
Sodium, Na	27.5273 mg
Fatty acids, total saturated 16:1 undifferentiated	0.1745 g
Total lipid (fat)	14.5052 g
Manganese, Mn	0.5735 mg
Fructose	6.2886 g
Proline	0.0862 g
Fatty acids, total saturated 16:0	1.6243 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.0018 g
Sucrose	0.0656 g
Choline, total	32.421 mg
Sugars, total	12.2291 g
Serine	0.1322 g
Fatty acids, total saturated 10:0	0.0031 g
Fatty acids, total saturated 18:0	0.303 g
Vitamin B-6	0.4082 mg
Selenium, Se	0.4488 g
Ash	2.4781 g
Fatty acids, total saturated 18:1 undifferentiated	9.778 g
Pantothenic acid	0.4659 mg
Phenylalanine	0.1371 g
Copper, Cu	0.2863 mg
Betaine	0.4603 mg
Thiamin	0.1815 mg
Methionine	0.0323 g
Iron, Fe	1.8163 mg
Carbohydrate, by difference	19.9048 g
Phosphorus, P	117.4444 mg
Folate, total	81.7085 g
Tocopherol, gamma	0.6884 mg
Lycopene	11495.5622 g
Alanine	0.1394 g
Valine	0.1022 g
Fatty acids, total saturated 18:2 undifferentiated	1.6927 g
Glycine	0.1019 g
Carotene, alpha	451.2444 g
Glucose (dextrose)	5.7357 g
Fatty acids, total saturated 14:0	0.0009 g
Zinc, Zn	0.8832 mg
Isoleucine	0.0959 g
Fatty acids, total saturated 12:0	0.0002 g
Fatty acids, total polyunsaturated	1.8115 g
Fatty acids, total saturated 14:1	0.0003 g
Fatty acids, total polyunsaturated 17:1	0.0169 g
Leucine	0.1364 g
Tocotrienol, alpha	0.0447 mg
Vitamin A, IU	4363.0582 IU
Folate, DFE	81.7085 g
Tryptophan	0.0322 g
Vitamin C, total ascorbic acid	78.1542 mg
Phytosterols	61.4894 mg
Fatty acids, total polyunsaturated 18:1 c	0.0006 g
Fatty acids, total saturated 20:0	0.0559 g
Tyrosine	0.0711 g
Vitamin K (phylloquinone)	168.1134 g
Fatty acids, total saturated	2.008 g
Histidine	0.0705 g
Fatty acids, total monounsaturated	10.0118 g
Threonine	0.1346 g
Folate, food	81.7085 g
Fatty acids, total polyunsaturated 17:0	0.003 g
Cryptoxanthin, beta	0.61 g
Vitamin E (alpha-tocopherol)	4.4321 mg
Magnesium, Mg	54.6104 mg
Lysine	0.1426 g
Potassium, K	1128.8371 mg
Cystine	0.0433 g
Fluoride, F	10.2759 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Lemon juice	1 tablespoon	3.355	1.0523	0.0366
Olive oil	1 tablespoon	119.34	0	13.5
Tomato	2	80.4198	17.3796	0.8936
Parsley	2 tablespoons	2.736	0.4811	0.06
Romaine lettuce	0	0	0	0
plain yogurt	1 cup	0	0	0
eggplant	1	0	0	0
Garlic Clove	1	4.47	0.9918	0.015
Bell Pepper	1	0	0	0
salt pepper	0	0	0	0