Ethiopian Eggplant Salad Recipe

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Ethiopian Eggplant Salad
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Ingredients:

Directions:

  1. Place the diced eggplant in a bowl. Mix the salt and lemon juice together and pour over the eggplants. Let sit for 30 minutes.
  2. Sprinkle on the oil and toss well. Gently stir in the garlic, beans, and sugar. Season with black pepper.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 352.44 Kcal (1476 kJ)
Calories from fat 166.31 Kcal
% Daily Value*
Total Fat 18.48g 28%
Sodium 5.15mg 0%
Potassium 550.46mg 12%
Total Carbs 16.79g 6%
Sugars 10.84g 43%
Dietary Fiber 7.34g 29%
Protein 2.53g 5%
Vitamin C 12.7mg 21%
Iron 0.2mg 1%
Calcium 27.1mg 3%
Amount Per 100 g
Calories 79.71 Kcal (334 kJ)
Calories from fat 37.61 Kcal
% Daily Value*
Total Fat 4.18g 28%
Sodium 1.16mg 0%
Potassium 124.49mg 12%
Total Carbs 3.8g 6%
Sugars 2.45g 43%
Dietary Fiber 1.66g 29%
Protein 0.57g 5%
Vitamin C 2.9mg 21%
Calcium 6.1mg 3%

* 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

  • 7.8
    Points
  • 6
    PointsPlus

Good Points

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

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