Lebanese Eggplant Salad
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 medium eggplant1 cup diced fresh tomato1 cup diced bell pepper1/2 cup chopped scallion (or any kind of onions)1 garlic clove, minced1/2 cup chopped fresh parsley1 lemon, juice of2 tablespoons olive oil (or eyeball) salt, pepper to taste
Put the whole eggplant as is, (only cut and remove the stem from the top), on a baking sheet and bake it. You'll notice when it's done that the juice came out on the baking sheet and the skin is almost toasted and it becomes soft when you punch it with a knife.
Let it cool for a bit then cut it in half and remove the skin; just cut it roughly into small/medium diced pieces and put it in the salad bowl, (it's ok if it has some juice still). Then add the rest of the ingredients and mix the salad and serve. This is good with pita bread on the side.
Number of Servings: 4
Recipe submitted by SparkPeople user LEEFJL.
Let it cool for a bit then cut it in half and remove the skin; just cut it roughly into small/medium diced pieces and put it in the salad bowl, (it's ok if it has some juice still). Then add the rest of the ingredients and mix the salad and serve. This is good with pita bread on the side.
Number of Servings: 4
Recipe submitted by SparkPeople user LEEFJL.
Nutritional Info Amount Per Serving
- Calories: 125.6
- Total Fat: 7.3 g
- Cholesterol: 0.0 mg
- Sodium: 54.1 mg
- Total Carbs: 15.5 g
- Dietary Fiber: 5.2 g
- Protein: 2.7 g
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