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Eggplant Salad

Category: Side Dish | Serves: 4

(178 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	(178 ratings)

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