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Eggplant Salad

garden.fresh's picture
Ingredients
  Eggplant 1 Medium
  Stalk celery 1 , finely diced
  Salad oil 3 Tablespoon
  Fresh lemon juice 2 Tablespoon
  Sliced hard cooked eggs 1 Cup (16 tbs)
  Salt To Taste
  Pepper To Taste
Directions

Slice eggplant in half or fourths, length wise.
Broil until skin is crisp and stands away from pulp.
Remove pulp; mash.
Mix with remaining ingredients except eggs.
Serve on lettuce with egg slices.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Ingredient: 
Vegetable
Servings: 
4

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Average: 4.4 (12 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 214 Calories from Fat 155

% Daily Value*

Total Fat 17 g26.8%

Saturated Fat 3 g14.8%

Trans Fat 0.2 g

Cholesterol 0 mg

Sodium 108.9 mg4.5%

Total Carbohydrates 6 g2.1%

Dietary Fiber 3.2 g12.7%

Sugars 2.4 g

Protein 9 g18.8%

Vitamin A 1.4% Vitamin C 9.5%

Calcium 1.2% Iron 1.3%

*Based on a 2000 Calorie diet

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Eggplant Salad Recipe