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Eggplant Salad
Eggplant Salad

Category: Side Dish | Serves: 4

(172 ratings)

Nutrition Information:
Calories: 83
Protein: 3 g
Carbs: 17 g
Fat: 1 g
Saturated Fat: 0 g
Sodium: 7 mg
Fiber: 6 g

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Eggplant, peppers and tomatoes go extremely well together. The tender eggplant, garlic and crunchy vegetables make this salad unbelievably good!
Ingredients:
1 large, firm eggplant
1 red, yellow or orange pepper, chopped
1 small onion, chopped
2 cloves fresh garlic, chopped
1 cucumber, chopped
1 tomato, seeded and chopped
Salt and pepper to taste
White vinegar and sugar to taste
1 teaspoon olive oil
Directions:
1 Preheat oven to 425 degrees. Bake eggplant in oven for 30-40 minutes until very soft.
2 Slice lengthwise and scoop out the inside eggplant meat, seeds and juices and place in bowl, discarding the skin and stem.
3 Chop eggplant with two knives and mix in other vegetables. Add vinegar, sugar and seasonings to taste. Refrigerate and serve cold.
4 ENJOY!

Ratings & Reviews
(172 ratings)
hassle to prepare
Reviewed By: Diet.com Member
is it a must to add olive oil in this salad? im allergic w capsicum & avoiding any type of fat/oil in my salad. my ...
Jun 02, 2006
View All Reviews

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