Eggplant Salad

Rating
5.0 
Salad made with cooked eggplant, tomatoes, onion, salt, olive oil and red vinegar.
Yields Preparation Time Cooking Time
12 15 mins 15 mins

Ingredients

Directions

1. Cook the eggplant in the microwave (12 minutes or so) and let it cool down.
2. Remove the peel and mash the core with a fork.
3. Chop the onion, tomatoes and add to the eggplant along with the salt, olive oil and vinegar.
4. Mix everything gently with a fork and bring to the fridge to chill for a while and serve.

Nutritional Summary

There are 74 calories in 1 serving of Eggplant Salad.
Calorie Breakdown: 64% fat, 33% carbs, 3% prot.
Nutrition Facts
Serving Size per serve
Amount Per Serving
Calories
74
 
% Daily Values*
Total Fat
5.6g
7%
Saturated Fat
0.886g
4%
Trans Fat
0g
Polyunsaturated Fat
1.037g
Monounsaturated Fat
3.458g
Cholesterol
0mg
0%
Sodium
666mg
29%
Total Carbohydrate
6.49g
2%
Dietary Fiber
1.7g
6%
Sugars
2.51g
Protein
0.67g
Vitamin D
-
Calcium
7mg
1%
Iron
0.22mg
1%
Potassium
116mg
2%
Vitamin A
30mcg
3%
Vitamin C
3.2mg
4%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
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