Photo: Anna Pelzer
Italian Eggplant Salad
9 ingredients
15 min + 1 hr 30 min
12 servings
openrecipes
"If you like eggplant, you will love this recipe. This is very easy to make. Can be used as a side dish or for a spread on crackers."
Estimated Nutrition (whole recipe, rough)
223
Calories
2g
Protein
14g
Fat
25g
Carbs
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Eggplant | 1 cup cubed (82g) | 35 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 6 eggplants
- 1 clove garlic, crushed
- 3 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 2 tablespoons white sugar
- 1 teaspoon dried parsley
- 1 teaspoon dried oregano
- 1/4 teaspoon dried basil
- salt and pepper to taste
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes