Food stylist: Jamie Kimm 
Prop Stylist: Marina Malchin

Eggplant Salad

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  • Level: Easy
  • Total: 35 min
  • Prep: 10 min
  • Cook: 25 min
  • Yield: 4 servings


  1. Soak 1/4 cup minced red onion in water. Pierce 2 eggplants with a fork; microwave until soft, 20 to 25 minutes. Cool slightly, then halve, scoop out the flesh and chop. Drain the onion; toss with the eggplant, 3 tablespoons olive oil, some chopped cilantro and parsley, a squeeze of lemon juice, and salt and pepper. Drizzle with more olive oil.
  2. Per Serving: Calories: 161; Total Fat: 11 grams; Saturated Fat: 1.5 grams; Protein:3 grams; Total carbohydrates: 17 grams; Sugar: 7 grams; Fiber: 9.5 grams; Cholesterol: 0 milligrams; Sodium: 79 milligrams