Recipe courtesy of Food Network Kitchen
From:
Food Network Magazine
Eggplant Salad
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- Level: Easy
- Total: 35 min
- Prep: 10 min
- Cook: 25 min
- Yield: 4 servings
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- Nutritional Analysis
- Per Serving
- Calories
- 161 calorie
- Total Fat
- 11 grams
- Saturated Fat
- 1.5 grams
- Cholesterol
- 0 milligrams
- Sodium
- 79 milligrams
- Carbohydrates
- 17 grams
- Dietary Fiber
- 9.5 grams
- Protein
- 3 grams
- Sugar
- 7 grams
Directions
- 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.
- 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
