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Eggplant Salad Recipe
|Onion||1 Small, chopped|
|Celery stalk with leaves||2 , chopped|
|Hard-cooked eggs||2 , chopped|
|Vegetable oil||1⁄4 Cup (4 tbs)|
|Lemon juice||1⁄4 Cup (4 tbs)|
|Vegetable salt||To Taste|
|Chopped parsley||2 Tablespoon|
Serving size: Complete recipe
Calories 931 Calories from Fat 614
% Daily Value*
Total Fat 69 g106.7%
Saturated Fat 11.3 g56.3%
Trans Fat 0 g
Cholesterol 483.4 mg
Sodium 704 mg29.3%
Total Carbohydrates 63 g21%
Dietary Fiber 24 g95.8%
Sugars 27.9 g
Protein 25 g51%
Vitamin A 587.7% Vitamin C 285.1%
Calcium 30.2% Iron 42.3%
*Based on a 2000 Calorie diet
2. Put eggplant directly on the oven shelf and bake for 30 minutes, or until tender and soft to the touch.
3. When cool enough to handle, peel and chop the eggplant and put into a bowl. Add the onion, celery, and eggs. Mix well.
4. Add the oil, lemon juice, kelp, and vegetable salt. Mix well and chill.
5. Scoop eggplant mixture onto a bed of romaine lettuce and garnish with tomato wedges and cucumber slices. Sprinkle with the parsley.