Yields | Preparation Time | Cooking Time |
---|---|---|
12 | 15 mins | 15 mins |
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. |
There are 74 calories in 1 serving of Eggplant Salad.
Calorie Breakdown: 64% fat, 33% carbs, 3% prot.
|
Serving Size | per serve |
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