Eggplant Salad Recipe

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Eggplant Salad
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Ingredients:

Directions:

  1. Preheat oven to 425 degrees
  2. Whisk together oil, lemon juice, salt and pepper
  3. Toss eggplant with 1/3 of vinaigrette, reserve the rest
  4. Arrange on baking sheet
  5. Bake, tossing occasionally, until tender and golden around edges, about 30 minutes. Let eggplant cool a bit so won't melt feta
  6. Whisk feta, garlic and capers in reserved vinaigrette
  7. In large bowl, combine eggplant, peppers, tomatoes and mint
  8. Toss with vinaigrette, and serve immediately or within a couple hours (holds up all day, not much longer)
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 264.33 Kcal (1107 kJ)
Calories from fat 194.87 Kcal
% Daily Value*
Total Fat 21.65g 33%
Cholesterol 12.62mg 4%
Sodium 472.19mg 20%
Potassium 506.23mg 11%
Total Carbs 14.4g 5%
Sugars 9.11g 36%
Dietary Fiber 6.06g 24%
Protein 3.63g 7%
Vitamin C 72.7mg 121%
Vitamin A 2mg 67%
Iron 85mg 472%
Calcium 109.8mg 11%
Amount Per 100 g
Calories 92.51 Kcal (387 kJ)
Calories from fat 68.2 Kcal
% Daily Value*
Total Fat 7.58g 33%
Cholesterol 4.42mg 4%
Sodium 165.25mg 20%
Potassium 177.17mg 11%
Total Carbs 5.04g 5%
Sugars 3.19g 36%
Dietary Fiber 2.12g 24%
Protein 1.27g 7%
Vitamin C 25.5mg 121%
Vitamin A 0.7mg 67%
Iron 29.8mg 472%
Calcium 38.4mg 11%

* 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

  • 6.3
    Points
  • 7
    PointsPlus

Good Points

  • saturated fat free,
  • low cholesterol

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