Tangy Spiced Eggplant Salad Recipe

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Tangy Spiced Eggplant Salad
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  1. Brush olive oil on eggplant slices and grill (or broil) until golden brown on both sides. The eggplant should be tender. Allow slices to cool before cutting into quarters.
  2. Mix remaining olive oil with garlic, lemon juice, cumin, coriander, and vinegar. Season with salt and pepper then pour into a dish over the warm eggplant. Chill for at least 2 hours, up to over night.
  3. Toss cucumber and tomato with chilled eggplant. Drizzle yogurt on top before serving.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 219.27 Kcal (918 kJ)
Calories from fat 150.58 Kcal
% Daily Value*
Total Fat 16.73g 26%
Cholesterol 1.33mg 0%
Sodium 15.54mg 1%
Potassium 505.45mg 11%
Total Carbs 15.75g 5%
Sugars 11.08g 44%
Dietary Fiber 5.13g 21%
Protein 2.46g 5%
Vitamin C 10.9mg 18%
Iron 0.5mg 3%
Calcium 43.9mg 4%
Amount Per 100 g
Calories 86.08 Kcal (360 kJ)
Calories from fat 59.11 Kcal
% Daily Value*
Total Fat 6.57g 26%
Cholesterol 0.52mg 0%
Sodium 6.1mg 1%
Potassium 198.42mg 11%
Total Carbs 6.18g 5%
Sugars 4.35g 44%
Dietary Fiber 2.01g 21%
Protein 0.96g 5%
Vitamin C 4.3mg 18%
Iron 0.2mg 3%
Calcium 17.2mg 4%

* 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

  • 5
  • 6

Good Points

  • saturated fat free,
  • very low sodium,
  • cholesterol free

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