Eggplant Salad Recipe
Ingredients
| Eggplant | 1 Large | |
| Vinegar | 1 1⁄2 Tablespoon | |
| Onion | 1 Small, chopped | |
| Parsley | 1 , chopped | |
| Tomato wedges | 4 | |
| Olive oil | 1⁄2 Cup (8 tbs) | |
| Black olives | 3⁄10 Cup (4 tbs) | |
| Salt | To Taste | |
| Pepper | To Taste |
Nutrition Facts
Serving size: Complete recipe
Calories 1214 Calories from Fat 1024
% Daily Value*
Total Fat 117 g179.3%
Saturated Fat 15.2 g75.8%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 754.6 mg31.4%
Total Carbohydrates 46 g15.3%
Dietary Fiber 19.2 g76.9%
Sugars 19.3 g
Protein 7 g14.3%
Vitamin A 25.2% Vitamin C 60.8%
Calcium 8.6% Iron 13.2%
*Based on a 2000 Calorie diet
Directions
Remove skin and chop flesh.
In a bowl combine eggplant, onion, salt and pepper, olive oil, and vinegar and mix well.
Garnish with chopped parsley, tomato wedges, and black olives.
Chef
