Try this Eggplant Salad with Mayonaise recipe, or contribute your own.
Suggest a better descriptionsource: Jewish cooking class taught by Bilha Widmann in Jewish Culture Center in Munich servings: 6 Grill the eggplants or bake them in the oven, approximately 30-40 minutes, until browned outside and very soft inside. Let cool. Scoop out the insides of the eggplant, and puree in a food processor. Season to taste with salt and pepper. Add the onion, garlic, lemon juice, and mayonaise, and mix well. Garnish with chives and black olives, and serve. Posted to JEWISH-FOOD digest V97 #008 From: Karen Snyder <100130.1562@compuserve.com> Date: Wed, 8 Jan 1997 22:43:04 -0500
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Serving Size: 1 Serving (220g) | ||
Recipe Makes: 6 | ||
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Calories: 93 | ||
Calories from Fat: 33 (35%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.6g | 5 % | |
Saturated Fat 0.6g | 3 % | |
Monounsaturated Fat 0.9g | ||
Polyunsanturated Fat 1.9g | ||
Cholesterol 2.5mg | 1 % | |
Sodium 100.2mg | 3 % | |
Potassium 462mg | 12 % | |
Total Carbohydrate 15.5g | 5 % | |
Dietary Fiber 6.6g | 26 % | |
Sugars, other 8.9g | ||
Protein 2.2g | 3 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 93
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