EGGPLANT SALAD RECIPE: HOW TO MAKE IT - TASTE OF HOME
This recipe has been passed down through the family, starting with my grandmother, who learned it from her neighbor. It's a delightful way to prepare eggplant.
Provided by Taste of Home
Categories Lunch
Total Time 45 minutes
Prep Time 45 minutes
Cook Time 0 minutes
Yield 10 servings.
Number Of Ingredients 7
Steps:
- Cut eggplant in half lengthwise. Place with cut side down in a greased 9-in. square baking dish. Bake at 350° for 30-40 minutes or until tender. , Cool, peel and cut the eggplant into 1/2-in. cubes; place in a large salad bowl. Add tomatoes, eggs and onion. Add dressing, salt and pepper; toss. Cover and chill 1 hour before serving.
Nutrition Facts : Calories 76 calories, FatContent 3g fat (0 saturated fat), CholesterolContent 62mg cholesterol, SodiumContent 268mg sodium, CarbohydrateContent 10g carbohydrate (0 sugars, FiberContent 0 fiber), ProteinContent 3g protein. Diabetic Exchanges 2 vegetable
EGGPLANT SALAD RECIPE | FOOD NETWORK
Provided by Food Network
Total Time 2 hours 0 minutes
Prep Time 1 hours 0 minutes
Cook Time 1 hours 0 minutes
Yield 6 servings
Number Of Ingredients 14
Steps:
- In a large saute pan, heat a small amount of olive oil and brown eggplant quickly on all sides. Continue to cook in batches until all eggplant is done. In a separate pot (large enough to hold all the eggplant), heat 2 tablespoons olive oil and sweat garlic and onions until translucent. Add eggplant, tomatoes, honey and spices. Reduce until all liquid is evaporated. Stir occasionally, making sure the bottom does not burn. Remove from heat; add vinegar and check seasoning. Before serving add herbs. Let cool to room temperature before serving.
Nutrition Facts : ServingSize 1 of 6 servings, Calories 220, FatContent 8g, SaturatedFatContent 1g, CarbohydrateContent 37g, FiberContent 14g, SugarContent 22g, ProteinContent 5g, CholesterolContent 0mg, SodiumContent 1142mg
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