Back to Eggplant Salad

Print Options

 
 
 Print
Eggplant Salad Recipe

Eggplant Salad Recipe

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.
TOTAL TIME: Prep: 45 min. + cooling YIELD:10 servings

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

  • 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.

Nutritional Facts

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.