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Cold Eggplant Salad

1 small eggplant, peeled and cut into large cubes
1 envelope of MBT Vegetable Broth
small amount of water
1 tablespoon of dried onion flakes
1/2 medium onion, diced
2 tablespoons of tomato juice
salt, pepper, garlic powder, paprika, all to taste
1 envelope of Sweet 'N Low



Cover the eggplant cubes in broth, 1/2 inch of water, and onion flakes until tender. Drain. Add onion, tomato juice, spices, and sweetener. Refrigerate and serve cold. Serves 4.

 

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