Eggplant Salad Appetizer Recipe

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Eggplant Salad Appetizer
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Ingredients:

Directions:

  1. Preheat the oven to 400 degrees.
  2. Line a baking sheet with foil and brush with oil. Cut the eggplant in half lengthwise and place cut side down on the foil. Bake for 20-30 minutes or until the eggplant is soft. Cool until able to handle. Peel and chop the eggplant coarsely.
  3. In a small bowl, combine all remaining ingrediants and mix well. Add the eggplant and salt and pepper to taste. Cover and refrigerate overnight. Remove from refrigerator and bring to room temperature before serving.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 87.74 Kcal (367 kJ)
Calories from fat 61.48 Kcal
% Daily Value*
Total Fat 6.83g 11%
Cholesterol 37.3mg 12%
Sodium 22.2mg 1%
Potassium 193.02mg 4%
Total Carbs 5.42g 2%
Sugars 3.31g 13%
Dietary Fiber 1.88g 8%
Protein 2.18g 4%
Vitamin C 5.6mg 9%
Iron 0.5mg 3%
Calcium 19.1mg 2%

* 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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Recipe Tags

Weightwatchers Points

  • 1.9
    Points
  • 2
    PointsPlus

Good Points

  • saturated fat free,
  • very low sodium

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