Use print to print the article or save it as a PDF. “Save article” downloads a clean HTML copy for offline reading.
This Mediterranean salad features Eggplant, large 4 tablespoon cilantro, chopped fine, Lemon, juiced 2 tablespoon mayonnaise. It delivers aromatic, well-seasoned taste, bright, zesty notes. Perfect for lunch, picnics, or as a light side dish. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
0
Add to Favorites
Eggplant Salad
Description
This Mediterranean salad features Eggplant, large 4 tablespoon cilantro, chopped fine, Lemon, juiced 2 tablespoon mayonnaise. It delivers aromatic, well-seasoned taste, bright, zesty notes. Perfect for lunch, picnics, or as a light side dish. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.Ingredients
Directions
-
Cut eggplant in half lengthwise.
-
Place in baking dish, cut sides down.
-
Bake at 350 degrees until soft, about 1 hour.
-
Scoop out insides of eggplant into a large bowl.
-
Mash and cut or process until eggplant is in fine pieces.
-
Add all other ingredients and mix.
-
Chill 1 hour before serving.
-
Serve on crackers, pocket bread or by itself
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 129.8kcal
- % Daily Value *
- Total Fat 0.6g1%
- Saturated Fat 0.1g1%
- Cholesterol 0.0mg0%
- Sodium 15.2mg1%
- Total Carbohydrate 29.4g10%
- Dietary Fiber 3.3g14%
- Sugars 2.9g
- Protein 5.6g12%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
baking, chopped, cilantro, cloves, diced, eggplant, fine, garlic, juiced, large, lemon, mayonnaise, mediterranean, oil, olive, pressed, salad, tablespoon, title, tomato
