Eggplant Salad Recipe

Looking for an easy Eggplant Salad recipe? Learn how to make Eggplant Salad using healthy ingredients.


Submitted by ecbwebb

Makes 8 servings



Light salad, perfect for a luncheon

Recipe Ingredients for Eggplant Salad

2 pounds Japanese eggplant, cut into diagonal slices
1/2 cup olive oil
2 tablespoons olive oil
1 1/2 pound tomatoes, cut in 1-inch chunks
1/2 cup shredded basil
2 tablespoons balsamic vinegar
2 cloves garlic, minced

Recipe Directions for Eggplant Salad

  1. Place the eggplant in a roasting pan and toss with 1/2

  2. cup of the oil, 1 tablespoon salt, and 1 tablespoon

  3. pepper, and bake for 30 minutes. Remove from oven, and

  4. set aside to cool.

  5. Toss together the tomatoes, basil, vinegar, garlic,

  6. and remaining oil in a large bowl. Stir in the

  7. eggplant, and season to taste with salt and pepper.

Categories

Salads

Nutrition Facts
Serving Size 222.5g
Amount Per Serving
Calories
194
Calories from Fat
155
% Daily Value*
Total Fat
17.2g
26%
Saturated Fat
2.3g
12%
Trans Fat
0.0g
Cholesterol
0mg
0%
Sodium
7mg
0%
Potassium
481mg
14%
Total Carbohydrates
10.3g
3%
Dietary Fiber
4.9g
20%
Sugars
5.1g
Protein
2.0g
Vitamin A 18% Vitamin C 23%
Calcium 2% Iron 4%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
B
  Good points
  • No cholesterol
  • Very low in sodium
  • High in vitamin C
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