EGGPLANT SALAD
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
Time 45m
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, Fat 3g fat (0 saturated fat), Cholesterol 62mg cholesterol, Sodium 268mg sodium, Carbohydrate 10g carbohydrate (0 sugars, Fiber 0 fiber), Protein 3g protein. Diabetic Exchanges
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suzanne weber
[email protected]This salad is a great way to use up leftover eggplant.
Itzel Huerta
[email protected]I've never made eggplant salad before, but this recipe was easy to follow and turned out great.
golden arm strong
[email protected]This is a great recipe for a light and refreshing summer salad.
Mr Saidul islam
[email protected]This salad is a great way to get your daily dose of vegetables.
MD Sumon Ahamed
[email protected]I added some crumbled feta cheese to my salad, and it was delicious.
Ave Jordan
[email protected]The dressing is the perfect balance of tangy and creamy.
LISTING TO THE WORDS OF GOD
[email protected]I love the smoky flavor of the roasted eggplant.
Carmen Leiva
[email protected]This salad is a great way to use up leftover eggplant.
hondrea pickett
[email protected]I've never made eggplant salad before, but this recipe was easy to follow and turned out great.
Alex Setsile
[email protected]This is a great recipe for a light and refreshing summer salad.
Arif YNWA
[email protected]I made this salad for a potluck, and it was a big hit. Everyone loved it!
Arohi Ahmed
[email protected]This salad is a great way to get your daily dose of vegetables. It's packed with eggplant, tomatoes, cucumbers, and onions.
Muhammad Essa
[email protected]I'm not a huge fan of eggplant, but I really enjoyed this salad. The eggplant was roasted perfectly and the dressing was very flavorful.
Billy Vang
[email protected]I added some crumbled feta cheese to my salad, and it was delicious. I think it would also be good with some grilled chicken or shrimp.
khalil maali
[email protected]The dressing is the perfect balance of tangy and creamy. It really brings all the flavors together.
Diamond Andrews
[email protected]I love the smoky flavor of the roasted eggplant. It really adds depth to the salad.
Bigbadbarry
[email protected]This recipe is a great way to use up leftover eggplant. I had some leftover from making moussaka, and this was the perfect way to use it up.
Samuel Hobe
[email protected]I've made this salad several times now, and it's always a hit. It's so easy to make, and the leftovers are just as good the next day.
Jade Grasiani
[email protected]This eggplant salad was a delightful blend of flavors and textures. The roasted eggplant had a smoky, earthy taste that was perfectly complemented by the tangy dressing and crunchy walnuts. I especially loved the addition of pomegranate seeds, which