Eggplant (Aubergine) Salad Recipe

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Eggplant (Aubergine) Salad
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Ingredients:

Directions:

  1. Wash and cut each eggplant into two halves- lengthwise.
  2. Cut them into 1/4 slices[like half circles].
  3. Apply tumeric powder and salt.
  4. Deep fry them till medium brown and crispy using the vegetable oil.
  5. Drain on kitchen papers.
  6. Cut onions and green chillies into very thin slices.
  7. Dissolve 1/2 soup cube in about 1 Tables spoon of boiling water and mix with onion mixture.
  8. Add lemon juice and mix well.
  9. Finally, add fried eggplant and mix well.
  10. Check for salt and lemon- add more if you wish.
  11. This is a side dish to be served with rice and lentil curry.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 960.7 Kcal (4022 kJ)
Calories from fat 981.17 Kcal
% Daily Value*
Total Fat 109.02g 168%
Sodium 2.25mg 0%
Potassium 97mg 2%
Total Carbs 4.96g 2%
Sugars 2.14g 9%
Dietary Fiber 1.21g 5%
Protein 0.63g 1%
Vitamin C 26mg 43%
Iron 0.2mg 1%
Calcium 12.6mg 1%
Amount Per 100 g
Calories 589.33 Kcal (2467 kJ)
Calories from fat 601.88 Kcal
% Daily Value*
Total Fat 66.88g 168%
Sodium 1.38mg 0%
Potassium 59.5mg 2%
Total Carbs 3.05g 2%
Sugars 1.31g 9%
Dietary Fiber 0.74g 5%
Protein 0.39g 1%
Vitamin C 15.9mg 43%
Iron 0.2mg 1%
Calcium 7.7mg 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.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 28.1
    Points
  • 29
    PointsPlus

Good Points

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

Bad Points

  • High in Total Fat

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