Photo: Anna Pelzer
Simple Tomato Cucumber and Eggplant Salad Recipe
9 ingredients
4 to 6 Servings
openrecipes
Roasted Eggplant adds a new dimension of flavor to an already flavorful combination of tomatoes, cucumbers, green onions and a simple dressing.
Estimated Nutrition (whole recipe, rough)
325
Calories
8g
Protein
20g
Fat
31g
Carbs
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Feta | 1 oz (28g) | 75 |
| Onion | 1 medium (110g) | 44 |
| Eggplant | 1 cup cubed (82g) | 35 |
| Tomato | 1 medium (123g) | 22 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| 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
- 2-3 Medium Italian Eggplant
- Olive Oil
- 1 Large Heirloom Tomato
- 1 Medium Cucumber (Curby)
- 1-2 Tbsp. Red Wine Vinegar
- 3 Sprigs of Green Onions or Thinly sliced 1/2 of Small Red Onion
- Sea Salt and Freshly Ground Black Pepper
- 4 Ounces Fresh Feta
- Pinch of Oregano (if desired)
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By chow ·
Recipe sourced from
openrecipes