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Eggplant Salad Recipe
|Garlic||2 Clove (10 gm), crushed|
|Olive oil||125 Milliliter (1/2 Cup)|
|Lemon juice||1 Tablespoon|
|Parsley||4 Tablespoon, chopped|
Calories 371 Calories from Fat 283
% Daily Value*
Total Fat 32 g49.3%
Saturated Fat 4.5 g22.3%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 115.6 mg4.8%
Total Carbohydrates 22 g7.4%
Dietary Fiber 12.5 g49.9%
Sugars 8.5 g
Protein 4 g8.3%
Vitamin A 27.2% Vitamin C 50.3%
Calcium 5.7% Iron 11.1%
*Based on a 2000 Calorie diet
Wrap the eggplants in foil or oiled waxed paper.
Put them on a baking sheet and bake for 40 minutes.
Remove the eggplants from the oven and when they are cool enough to handle, cut them in half.
Scrape out all the flesh into a bowl.
Mix in the garlic.
Beat in the olive oil a few drops at a time as you would for mayonnaise.
Mix in the lemon juice and season with salt and pepper to taste.
Mix in the parsley.
Chill before serving.