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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 125.77 Kcal (527 kJ) | ||
| Calories from fat | 87.96 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.77g | 15% | |
|---|---|---|---|
| Cholesterol | 55.34mg | 18% | |
| Sodium | 453.98mg | 19% | |
| Potassium | 293.53mg | 6% | |
| Total Carbs | 7.26g | 2% | |
| Sugars | 4.34g | 17% | |
| Dietary Fiber | 2.52g | 10% | |
| Protein | 3.15g | 6% | |
| Vitamin C | 9.2mg | 15% | |
| Iron | 0.3mg | 2% | |
| Calcium | 23.4mg | 2% | |
| Amount Per 100 g | |||
| Calories | 85.73 Kcal (359 kJ) | ||
| Calories from fat | 59.96 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.66g | 15% | |
|---|---|---|---|
| Cholesterol | 37.72mg | 18% | |
| Sodium | 309.46mg | 19% | |
| Potassium | 200.09mg | 6% | |
| Total Carbs | 4.95g | 2% | |
| Sugars | 2.96g | 17% | |
| Dietary Fiber | 1.72g | 10% | |
| Protein | 2.15g | 6% | |
| Vitamin C | 6.3mg | 15% | |
| Iron | 0.2mg | 2% | |
| Calcium | 16mg | 2% | |
* 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.
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