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Eggplant Salad (Melitzanosalata) Recipe

Eggplant Salad (Melitzanosalata) Recipe

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Ingredients:

Serving

3 lbs eggplants ( about 3 or 4 long )
1 small onion, grated
2 garlic cloves, crushed
1 large tomato, peeled, seeded & chopped into small pieces
3/4 cup olive oil
1 tbsp vinegar
salt and pepper , to taste
ripe olives
1 large green pepper, seeded and sliced into rings

Directions:

Prick eggplants, place them in a baking pan and bake in 350F oven for about one hour or until soft.
Allow skin to shrivel and turn black so as to give a smoky flavor to the salad.
Peel eggplants whil still hot and chop flesh into small pieces.
Continue chopping while slowly adding the onion, garlic, tomato, oil, vinegar, salt and pepper.
Place in salad bowl and garnish with olives and green pepper rings.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	321.53 Kcal (1346 kJ)
Calories from fat	251.88 Kcal
		% Daily Value*
Total Fat	27.99g	43%
Sodium	7.56mg	0%
Potassium	660.07mg	14%
Total Carbs	17.57g	6%
Sugars	11g	44%
Dietary Fiber	7.91g	32%
Protein	3.02g	6%
Vitamin C	31.8mg	53%
Calcium	30.8mg	3%

Amount Per 100 g
Calories	98.16 Kcal (411 kJ)
Calories from fat	76.9 Kcal
		% Daily Value*
Total Fat	8.54g	43%
Sodium	2.31mg	0%
Potassium	201.52mg	14%
Total Carbs	5.36g	6%
Sugars	3.36g	44%
Dietary Fiber	2.41g	32%
Protein	0.92g	6%
Vitamin C	9.7mg	53%
Calcium	9.4mg	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.

Tastes

salty
savory
bitter
sweet

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