Try this Grilled Eggplant Salad recipe, or contribute your own.
Suggest a better descriptionHalve 2 eggplants lengthwise and rub the cut sides with 1 smashed garlic clove; brush with olive oil and sprinkle with salt. Grill until charred, 8 minutes per side. Let cool, then chop. Whisk 3 tablespoons plain yogurt, 2 tablespoons olive oil, 1 tablespoon white wine vinegar and 1 grated garlic clove; season with salt and pepper. Toss with the eggplant, 1 cup halved cherry tomatoes and 1/2 cup chopped mixed herbs.
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Serving Size: 1 Serving (1238g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 593 | ||
Calories from Fat: 85 (14%) | ||
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Amt Per Serving | % DV | |
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Total Fat 9.5g | 13 % | |
Saturated Fat 4.5g | 22 % | |
Monounsaturated Fat 0.3g | ||
Polyunsanturated Fat 0.8g | ||
Cholesterol 1.4mg | 0 % | |
Sodium 71.2mg | 2 % | |
Potassium 3775.5mg | 99 % | |
Total Carbohydrate 142.2g | 42 % | |
Dietary Fiber 87.8g | 351 % | |
Sugars, other 54.4g | ||
Protein 19.8g | 28 % | |
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: 593
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