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Lebanese Eggpant Salad
This chilled eggplant salad is made with tender, smoky baked eggplant, green onions, garlic, and lemon juice. It's delicious on its own or served with warm pita bread.
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
Servings:
4
Calories:
169 kcal
Course:
Salad, Appetizer
Cuisine:
Mediterranean
Ingredients
- 1 large eggplant
- 3 green onions
- 1 red bell pepper (seeded and diced)
- ½ cup parsley fresh, minced
- 1 clove garlic (minced)
- 1 teaspoon salt
- ⅓ cup lemon juice
- ¼ cup extra virgin olive oil
- ½ teaspoon dried mint
- ¼ teaspoon black pepper
Instructions
- Prick eggplant with a small knife several times then bake in a 350-degree oven until tender, about 30 minutes.
- When eggplant is done cooking, peel then cut it into cubes. Place in a large bowl with all remaining ingredients. Toss well and add more salt or pepper to taste.
Cup of Yum
Nutrition Information
Serving
1cup
Calories
169kcal
(8%)
Carbohydrates
11g
(4%)
Protein
2g
(4%)
Fat
14g
(22%)
Saturated Fat
2g
(10%)
Sodium
591mg
(25%)
Potassium
412mg
(9%)
Fiber
5g
(20%)
Sugar
6g
(12%)
Vitamin A
1679IU
(34%)
Vitamin C
60mg
(67%)
Calcium
27mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 169
% Daily Value*
| Serving | 1cup | |
| Calories | 169kcal | 8% |
| Carbohydrates | 11g | 4% |
| Protein | 2g | 4% |
| Fat | 14g | 22% |
| Saturated Fat | 2g | 10% |
| Sodium | 591mg | 25% |
| Potassium | 412mg | 9% |
| Fiber | 5g | 20% |
| Sugar | 6g | 12% |
| Vitamin A | 1679IU | 34% |
| Vitamin C | 60mg | 67% |
| Calcium | 27mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.