Try this Garlicky Eggplant Salad recipe, or contribute your own.
Suggest a better descriptionPreheat oven to 450F. Cut slits in eggplants with tip of knife and insert garlic sliver into each slit. Place eggplants in baking pan and bake until very tender, about 1 hour. Cut each eggplant in half and cool slightly. Scrape eggplant pulp from skin into colander and let drain. Transfer eggplant to processor. Add oil, lemon juice, 2 tablespoons oregano and cumin. Puree until smooth. Season with salt and pepper. Cool completely. (Can be prepared 1 day ahead. Cover and refrigerate.) Line platter with lettuce. Halve tomato slices and arrange around edge of platter. Cut pita into wedges and arrange around platter. Mound eggplant mixture in center. Sprinkle with oregano. Serves 8. Bon Appetit March 1991
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Serving Size: 1 Serving (63g) | ||
Recipe Makes: 1 servings | ||
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Calories: 147 | ||
Calories from Fat: 130 (88%) | ||
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Amt Per Serving | % DV | |
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Total Fat 14.4g | 19 % | |
Saturated Fat 1.9g | 10 % | |
Monounsaturated Fat 10.4g | ||
Polyunsanturated Fat 1.6g | ||
Cholesterol 0mg | 0 % | |
Sodium 7.8mg | 0 % | |
Potassium 132mg | 3 % | |
Total Carbohydrate 5.8g | 2 % | |
Dietary Fiber 0.6g | 2 % | |
Sugars, other 5.2g | ||
Protein 0.9g | 1 % | |
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: 147
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