Eggplant (Aubergine) Salad Recipe

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Ingredients

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Nutrition

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Total time

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Ingredients:

Serving

Directions:

Bake the eggplant at 350 for about an hour, until very soft.
Remove and peel while still hot under running cold water.
Remove the seeds (if there are too many).
Place in colander and drain liquids.
While eggplant is draining, dice the onion and green pepper.
Heat 2 tbsp olive oil, and add onion over medium heat until translucent.
Add green pepper and cover with lid.
Let pepper cook until soft.
Remove from heat.
Put eggplant in food processor and mince.
Add the pepper and onion to the eggplant, then the mayonnaise.
Season with salt and pepper.
Chill before serving.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	59.72 Kcal (250 kJ)
Calories from fat	31.05 Kcal
		% Daily Value*
Total Fat	3.45g	5%
Cholesterol	1.93mg	1%
Sodium	31.94mg	1%
Potassium	214.46mg	5%
Total Carbs	6.66g	2%
Sugars	4.35g	17%
Dietary Fiber	2.77g	11%
Protein	0.93g	2%
Vitamin C	22.1mg	37%
Vitamin A	0.5mg	16%
Iron	8.4mg	47%
Calcium	10.9mg	1%

Amount Per 100 g
Calories	50.92 Kcal (213 kJ)
Calories from fat	26.48 Kcal
		% Daily Value*
Total Fat	2.94g	5%
Cholesterol	1.65mg	1%
Sodium	27.24mg	1%
Potassium	182.89mg	5%
Total Carbs	5.68g	2%
Sugars	3.71g	17%
Dietary Fiber	2.36g	11%
Protein	0.79g	2%
Vitamin C	18.8mg	37%
Vitamin A	0.4mg	16%
Iron	7.2mg	47%
Calcium	9.3mg	1%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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