Photo: Anna Pelzer
Charred Eggplant Salad Recipe
13 ingredients
2 to 4 servings
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Estimated Nutrition (whole recipe, rough)
254
Calories
4g
Protein
14g
Fat
32g
Carbs
Counts 12 of 13 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Eggplant | 1 cup cubed (82g) | 35 |
| Tomato | 1 medium (123g) | 22 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Clove | 1 tsp ground (2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Peppermint | not in our table | 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 large eggplants
- 1/4 medium red onion, thinly sliced
- 1 tablespoon plus 1 teaspoon kosher salt
- 1 tablespoon red wine vinegar
- 2 medium tomatoes, sliced
- 1/4 cup olive oil
- 1/4 cup freshly squeezed lemon juice
- 6 basil leaves, finely chopped
- 6 mint leaves, finely chopped
- 1 scallion, thinly sliced
- 1 tablespoon fresh Italian parsley, finely chopped
- 1 medium garlic clove, minced to a paste
- 1 teaspoon coarsely ground black pepper
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