Print Options

Back to Eggplant Salad >

Include these items:

Select reviews >

Taste of Home Logo

Eggplant Salad

 Eggplant Salad
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.
10 ServingsPrep: 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.
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.