Directions:
- Cut eggplant into 1cm slices (no need to salt if young).
- Cook eggplant in oiled heated griddle pan until tender and browned on both sides.
- Layer eggplant with remaining salad ingredients on serving platter; drizzle with three-quarters of the Classic Italian Dressing.
- Cover and refrigerate for at least 15 mins or up to 3 hours.
- Just before serving, drizzle with the remaining Classic Italian Dressing.
- Classic Italian Dressing: Combine all ingredients in a jar and shake well.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 279.33 Kcal (1169 kJ) | ||
| Calories from fat | 195.31 Kcal | ||
| % Daily Value* | |||
| Total Fat | 21.7g | 33% | |
|---|---|---|---|
| Cholesterol | 21mg | 7% | |
| Sodium | 48.58mg | 2% | |
| Potassium | 628.48mg | 13% | |
| Total Carbs | 16.49g | 5% | |
| Sugars | 11.14g | 45% | |
| Dietary Fiber | 7.37g | 29% | |
| Protein | 13.32g | 27% | |
| Vitamin C | 10.8mg | 18% | |
| Iron | 0.2mg | 1% | |
| Calcium | 28.8mg | 3% | |
| Amount Per 100 g | |||
| Calories | 80.68 Kcal (338 kJ) | ||
| Calories from fat | 56.42 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.27g | 33% | |
|---|---|---|---|
| Cholesterol | 6.07mg | 7% | |
| Sodium | 14.03mg | 2% | |
| Potassium | 181.53mg | 13% | |
| Total Carbs | 4.76g | 5% | |
| Sugars | 3.22g | 45% | |
| Dietary Fiber | 2.13g | 29% | |
| Protein | 3.85g | 27% | |
| Vitamin C | 3.1mg | 18% | |
| Iron | 0.1mg | 1% | |
| Calcium | 8.3mg | 3% | |
* 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.
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