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Mediterranean Eggplant Salad

Diabetic.Foodie's picture
  Long grain brown rice 1⁄2 Cup (8 tbs)
  Eggplant 1 Medium
  Vegetable oil 2 Teaspoon
  Salt 1 Teaspoon
  Ground cumin 1 Teaspoon
  Ground cinnamon 1 Teaspoon
  Celery 1 Cup (16 tbs), thinly sliced
  Green onion 1⁄2 Cup (8 tbs), thinly sliced
  Tomatoes 2
  Lettuce leaves 8 Large
  Lemon yogurt 8 Ounce

Prepare the rice as directed on package.
Wash the eggplant and remove stem.
Cut into 1 in. (2.5 cm) cubes.
Heat the oil in a large skillet.
Add eggplant and cook, stirring, until eggplant starts to brown.
Add a small amount of water, cover tightly and reduce heat.
Uncover pan in short intervals and stir, adding extra water, if needed.
Cook until eggplant is tender.
Drain any excess liquid.
Remove from pan and stir in the salt, cumin and cinnamon.
Carefully stir in the rice.
Cool to room temperature.
Add celery and green onion.
Place in bowl, cover and refrigerate until completely chilled, about 2 hours or overnight.
Place the lettuce leaves on 8 chilled salad plates.
Divide salad equally among plates.
Cut tomatoes into eighths; garnish each salad with 2 tomato wedges.
Top with equal amounts of yogurt.

Recipe Summary

Difficulty Level: 
Main Dish

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Average: 4.2 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 809 Calories from Fat 129

% Daily Value*

Total Fat 15 g22.8%

Saturated Fat 2.1 g10.6%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 2195.8 mg91.5%

Total Carbohydrates 142 g47.2%

Dietary Fiber 24.9 g99.8%

Sugars 43.2 g

Protein 36 g71.6%

Vitamin A 200.8% Vitamin C 131.3%

Calcium 45.3% Iron 34.3%

*Based on a 2000 Calorie diet

Mediterranean Eggplant Salad Recipe