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Exotic Eggplant Salad

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  Sour cream 1 Cup (16 tbs)
  Hot mustard 1⁄2 Teaspoon
  Lemon juice 1 Teaspoon
  Garlic 1⁄2 Clove (2.5 gm), crushed
  Pepper 1 Pinch
  Salt 1⁄4 Teaspoon
  Pineapple 1
  Butter 2 Tablespoon
  Unpeeled eggplant 2 1⁄2 Cup (40 tbs), diced
  Cooked rice 2 1⁄2 Cup (40 tbs), chilled
  Celery 1 Cup (16 tbs), sliced
  Green onions 1⁄2 Cup (8 tbs), chopped

In a bowl, mix dressing ingredients.
Set aside.
Cut pineapple lengthwise, starting from crown.
Remove core (hard center).
Scoop out pulp, reserving shells intact.
Dice pulp.
In a skillet, melt butter.
Cook eggplant until slightly browned.
In a large bowl, mix diced pineapple and eggplant with rice, celery and green onions.
Fold in dressing, mixing well.
Spoon into pineapple shells.
Cut into servings in front of guests.

Recipe Summary

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1766 Calories from Fat 635

% Daily Value*

Total Fat 72 g111.3%

Saturated Fat 42.3 g211.7%

Trans Fat 0 g

Cholesterol 184.1 mg61.4%

Sodium 825.6 mg34.4%

Total Carbohydrates 272 g90.5%

Dietary Fiber 24.2 g96.8%

Sugars 105.1 g

Protein 24 g48.1%

Vitamin A 92.3% Vitamin C 770.3%

Calcium 48.4% Iron 61.1%

*Based on a 2000 Calorie diet

Exotic Eggplant Salad Recipe