You are here

Eggplant & Pepper Salad

Veggie.Lover's picture
Eggplant & Pepper Salad can liven up any dinner spread with ease. This yummy salad will surprise your guests with its wonderful flavor and texture. I am quiet sure that the Eggplant & Pepper Salad will win you some fans!
  Unpeeled eggplant 1 Large
  Olive oil 1⁄4 Cup (4 tbs)
  Bell pepper 1 Medium, seeded and diced (Red / Green)
  Garlic 2 Clove (10 gm), minced / pressed
  Lemon juice 3 Tablespoon
  Finely chopped parsley 1⁄4 Cup (4 tbs)
  Sliced green onions 2 Tablespoon
  Lettuce leaves 4

With a fork, pierce eggplant in several places.
Place on a baking sheet; bake, uncovered, in a 400° oven for 40 to 45 minutes or until tender throughout when pierced.
Let stand until cool enough to handle, then cut into quarters.
Scoop out and dice pulp, discarding skin.
Place eggplant in a medium size bowl and set aside.
Heat oil in a medium size frying pan over medium heat.
Add bell pepper and garlic.
Cook, stirring often until almost tender.
Add bell pepper mixture to eggplant.
Mix in lemon juice and parsley, then season to taste with salt and pepper.
Cover and refrigerate for 1 to 3 hours to blend flavors.
Garnish with onions and, if desired, serve on lettuce leaves.

Recipe Summary

Side Dish

Rate It

Your rating: None
Average: 4 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 660 Calories from Fat 488

% Daily Value*

Total Fat 55 g85.1%

Saturated Fat 7.7 g38.6%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 33.5 mg1.4%

Total Carbohydrates 44 g14.6%

Dietary Fiber 20.3 g81.3%

Sugars 16.5 g

Protein 8 g16.1%

Vitamin A 109.6% Vitamin C 308.9%

Calcium 12.1% Iron 19.3%

*Based on a 2000 Calorie diet


Eggplant & Pepper Salad Recipe