Eggplant Salad Recipe

Summary

Difficulty LevelEasyHealth IndexAverage
CuisineMethod
Interest Group

Ingredients

 Eggplants2 Medium
 Green pepper1 Medium, finely chopped
 Onions2 Medium, finely chopped
 Garlic1 Clove (5 gm), minced
 Olive oil/Cooking oil2 Tablespoon
 Tomato1 Large, peeled and finely chopped
 Snipped parsley1⁄4 Cup (4 tbs)
 Dried basil1⁄2 Teaspoon, crushed
 Salt1⁄4 Teaspoon
 Pepper1⁄8 Teaspoon
 Canned tomato sauce8 Ounce (1 Can)

Nutrition Facts

Serving size: Complete recipe

Calories 732 Calories from Fat 290

% Daily Value*

Total Fat 33 g50.7%

Saturated Fat 4.8 g23.8%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 1729 mg72%

Total Carbohydrates 110 g36.5%

Dietary Fiber 40.3 g161.3%

Sugars 52.1 g

Protein 18 g36.8%

Vitamin A 82.3% Vitamin C 364.3%

Calcium 29.3% Iron 42.4%

*Based on a 2000 Calorie diet

Directions

Cut eggplants lengthwise into quarters.
If desired, sprinkle cut surfaces with salt; let stand 1/2 hour.
Rinse and pat dry with paper toweling.
Place eggplant, cut side up, in shallow baking pan.
Bake, covered, in a 450° oven for 25 minutes.
Meanwhile, cook green pepper, onion, and garlic in 1 tablespoon of the olive oil till tender but not brown.
Remove from heat.
Add chopped tomato, parsley, basil, salt, and pepper.
Cut a lengthwise slit down center of each eggplant quarter, cutting to but not through the other side.
Spoon green pepper mixture into slits.
Return to baking pan.
Pour tomato sauce over wedges.
Bake in a 450° oven for 30 minutes.
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