Eggplant Avocado Salad

Eggplant Avocado Salad
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Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 500.3
  • Total Fat: 40.6 g
  • Cholesterol: 0.0 mg
  • Sodium: 22.8 mg
  • Total Carbs: 38.3 g
  • Dietary Fiber: 18.3 g
  • Protein: 6.5 g

View full nutritional breakdown of Eggplant Avocado Salad calories by ingredient


Introduction

Raw Eggplant? You bet! Raw Eggplant? You bet!
Number of Servings: 2

Ingredients

    1 Large eggplant
    2 or 3 Ripe-But-Firm Avocados
    2 Garlic Cloves, chopped finely
    1/2 Red Onion, chopped finely
    Juice of three Lemons
    2-4 TBS. Olive Oil
    2 Tsp. Raw Honey or Agave, OPTIONAL

Directions

1. Pare and dice eggplant. Place in a deep bowl and immediately cover with cold water acidulated with juice of 1 lemon. 2. Whisk together: oil, garlic, pepper, and juice of 1 lemon. Set aside. 3. Peel and dice avocados. Place in a bowl and toss immediately with juice of 1 lemon. 4. Drain Eggplant and combine with avocados. Add chopped onion. 5. Whisk dressing again and add to mixture. Toss gently. 6. Set aside for about 15 minutes. Chill if desired. Before serving, toss gently again and sprinkle with optional agave or honey.

*Nutritional info is for 2 avocados, 2 TBS oil and no agave or honey

Number of Servings: 2

Recipe submitted by SparkPeople user VIVACIOUSVEGAN.