|Home > Nutrition > Healthy Recipes > Eggplant Salad|
Nutrition Information:Calories: 83
Protein: 3 g
Carbs: 17 g
Fat: 1 g
Saturated Fat: 0 g
Sodium: 7 mg
Fiber: 6 g
|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.|
|Ratings & Reviews|
|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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Category: Breakfast Idea
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Meghan Tiernan (MS, RD, LDN) is a registered dietitian with a passion for helping others achieve a healthy lifestyle. She strives to help others learn the most nutritious way to eat, in order to achieve good health.
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