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Eggplant Salad

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Ingredients

Adjust Servings:

	1 large eggplant
	1 small onion, chopped
	1 tablespoon vinegar or 1 tablespoon lemon juice
	1/2 cup extra virgin olive oil
	parsley, finely chopped (to garnish)
	olive (optional)

Nutritional information

279.2

Calories

245 g

Calories From Fat

27.3 g

Total Fat

3.8 g

Saturated Fat

0 mg

Cholesterol

4 mg

Sodium

9.4 g

Carbs

5 g

Dietary Fiber

4 g

Sugars

1.6 g

Protein

127g

Serving Size

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Eggplant Salad

Name: Eggplant Salad
Prep time: 20 min
Total time: 1 h 35 min
Yield: 4-6
Cuisine: Greek
Ingredients: : 1; : 1; : 1; : 1/2

Features:

Cuisine:

Greek

A very good, base recipe. I did add in a tablespoonful each of tahini and greek yoghurt because I nearly always do. ;-)

95 min
Serves 4
Easy

Ingredients

Directions

Eggplant Salad, Easy dip! Serve with fresh vegetables or crackers Cooking time is for baking of the eggplant , A very good, base recipe I did add in a tablespoonful each of tahini and greek yoghurt because I nearly always do ;-), Easy dip! Serve with fresh vegetables or crackers Cooking time is for baking of the eggplant

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Steps

1 Done	Clean Eggplant, Wipe Dry and Place Whole, on a Baking Tray and Bake in a Hot Oven For About 1 Hour or Until Soft. When It Has Cooled, Cut It Open and Scoop Out the Flesh, Discarding the Seeds.
2 Done	Chop the Flesh Into Cubes and Place in a Food Processor. Add to the Processor 1 Small Chopped Onion and Salt and Pepper.
3 Done	Add Vinegar or Lemon Juice and Olive Oil.
4 Done	Process All Together Until Blended Well.
5 Done	Refrigerate.