Eggplant Salad Recipe
Eggplant Salad Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
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.
MAKES:
10 servings
TOTAL TIME:
Prep: 45 min. + cooling
MAKES:
10 servings
TOTAL TIME:
Prep: 45 min. + cooling

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

Nutritional Facts

1 cup: 76 calories, 3g fat (0 saturated fat), 62mg cholesterol, 268mg sodium, 10g carbohydrate (0 sugars, 0 fiber), 3g protein. Diabetic Exchanges: 2 vegetable, 1/2 fat.

  • 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
  1. 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.
  2. 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.
Originally published as Eggplant Salad in Reminisce Extra August 1994, p49

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MY REVIEW
Isolda User ID: 2915263 71924
Reviewed Mar. 12, 2010

"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."

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