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 & 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 & 1 grated garlic clove; season with salt & pepper. Toss with the eggplant, 1 cup halved cherry tomatoes & 1/2 cup chopped mixed herbs.
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Serving Size: 1 Serving (1269g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 619 | ||
Calories from Fat: 91 (15%) | ||
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Amt Per Serving | % DV | |
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Total Fat 10.2g | 14 % | |
Saturated Fat 4.8g | 24 % | |
Monounsaturated Fat 0.6g | ||
Polyunsanturated Fat 0.9g | ||
Cholesterol 2.8mg | 1 % | |
Sodium 669.7mg | 23 % | |
Potassium 3853.4mg | 101 % | |
Total Carbohydrate 145.8g | 43 % | |
Dietary Fiber 87.9g | 352 % | |
Sugars, other 57.9g | ||
Protein 21.4g | 31 % | |
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: 619
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