Eggplant Salad Recipe
Ingredients
| Eggplant | 1 Medium | |
| Stalk celery | 1 , finely diced | |
| Salad oil | 3 Tablespoon | |
| Fresh lemon juice | 2 Tablespoon | |
| Sliced hard cooked eggs | 1 Cup (16 tbs) | |
| Salt | To Taste | |
| Pepper | To Taste |
Nutrition Facts
Serving size
Calories 214 Calories from Fat 155
% Daily Value*
Total Fat 17 g26.8%
Saturated Fat 3 g14.8%
Trans Fat 0.2 g
Cholesterol 0 mg
Sodium 108.9 mg4.5%
Total Carbohydrates 6 g2.1%
Dietary Fiber 3.2 g12.7%
Sugars 2.4 g
Protein 9 g18.8%
Vitamin A 1.4% Vitamin C 9.5%
Calcium 1.2% Iron 1.3%
*Based on a 2000 Calorie diet
Directions
Broil until skin is crisp and stands away from pulp.
Remove pulp; mash.
Mix with remaining ingredients except eggs.
Serve on lettuce with egg slices.
Chef
