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Exotic Eggplant Salad Recipe
|Sour cream||1 Cup (16 tbs)|
|Hot mustard||1⁄2 Teaspoon|
|Lemon juice||1 Teaspoon|
|Garlic||1⁄2 Clove (2.5 gm), crushed|
|Unpeeled eggplant||2 1⁄2 Cup (40 tbs), diced|
|Cooked rice||2 1⁄2 Cup (40 tbs), chilled|
|Celery||1 Cup (16 tbs), sliced|
|Green onions||1⁄2 Cup (8 tbs), chopped|
Serving size: Complete recipe
Calories 1766 Calories from Fat 635
% Daily Value*
Total Fat 72 g111.3%
Saturated Fat 42.3 g211.7%
Trans Fat 0 g
Cholesterol 184.1 mg
Sodium 825.6 mg34.4%
Total Carbohydrates 272 g90.5%
Dietary Fiber 24.2 g96.8%
Sugars 105.1 g
Protein 24 g48.1%
Vitamin A 92.3% Vitamin C 770.3%
Calcium 48.4% Iron 61.1%
*Based on a 2000 Calorie diet
Cut pineapple lengthwise, starting from crown.
Remove core (hard center).
Scoop out pulp, reserving shells intact.
In a skillet, melt butter.
Cook eggplant until slightly browned.
In a large bowl, mix diced pineapple and eggplant with rice, celery and green onions.
Fold in dressing, mixing well.
Spoon into pineapple shells.
Cut into servings in front of guests.