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Eggplant Salad Recipe

Eggplant Salad Recipe photo by Taste of Home

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This recipe has been passed down through the family, starting with my grandmother, who learned it from her neighbor. It's a delightful way to prepare eggplant.

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Diabetic Friendly

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Eggplant Salad Recipe

Prep: 45 min. + cooling

Yield: 10 Servings

45 45

Ingredients

1 medium eggplant (about 1-1/4 pounds)
4 medium tomatoes, cubed (3-1/2 to 4 cups)
3 hard-cooked eggs, cubed
1 large onion, chopped
1/2 cup French salad dressing
1-1/2 teaspoons salt, optional
1/2 teaspoon pepper

Directions

Cut eggplant in half lengthwise. Place with cut side down in a greased 9-in. square baking dish. Bake at 350° for 30-40 minutes or until tender.
Cool, peel and cut the eggplant into 1/2-in. cubes; place in a large salad bowl. Add tomatoes, eggs and onion. Add dressing, salt and pepper; toss. Cover and chill 1 hour before serving. Yield: 10 servings.

Diabetic Exchanges: One serving (made with low-fat dressing and without added salt) equals 2 vegetable and 1/2 fat; also, 76 calories, 268 mg sodium, 62 mg cholesterol, 10 gm carbohydrate, 3 gm protein, 3 gm fat.

Originally published as Eggplant Salad in Reminisce Extra August 1994, p49

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Eggplant Salad

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(1-1) of 1 reviews

Reviewed on Mar. 12, 2010 by Isolda

This recipe always generates a lot of comments when I serve it. People who say they never liked eggplant before like this. I often sprinkle croutons on the individual servings.