Aubergine or Eggplant Salad Recipe

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Aubergine or Eggplant Salad
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  1. Wash aubergines, place in baking pan and bake in moderate oven (about 350°F) for about one hour or until soft.
  2. Allow the skin to turn black so as to give a smoky flavour to the salad.
  3. Skin aubergines while still hot and chop in small pieces.
  4. Mix with onion, garlic, tomatoes, oil, vinegar, salt and pepper.
  5. Garnish with olives and pepper rings.
  6. Serve with roast meat, and grilled or fried fish or as appetizer.
  7. Serves six.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 259 Kcal (1084 kJ)
Calories from fat 251.85 Kcal
% Daily Value*
Total Fat 27.98g 43%
Sodium 2.16mg 0%
Potassium 91.98mg 2%
Total Carbs 2.51g 1%
Sugars 1.38g 6%
Dietary Fiber 0.55g 2%
Protein 0.47g 1%
Vitamin C 5.3mg 9%
Calcium 7.2mg 1%
Amount Per 100 g
Calories 353.78 Kcal (1481 kJ)
Calories from fat 344.02 Kcal
% Daily Value*
Total Fat 38.22g 43%
Sodium 2.95mg 0%
Potassium 125.64mg 2%
Total Carbs 3.43g 1%
Sugars 1.89g 6%
Dietary Fiber 0.75g 2%
Protein 0.64g 1%
Vitamin C 7.2mg 9%
Calcium 9.9mg 1%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 7.4
  • 7

Good Points

  • saturated fat free,
  • sodium free,
  • cholesterol free

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