Eggplant Salad

7 45 305
Ingredients Minutes Calories
Prep Cook Servings
15 min 30 min 4
Eggplant Salad
Health Highlights


2 eggplant Eggplant
2 medium pepper(s) Green bell pepper
1 pepper(s) Red chili pepper (also chile or chilli)
2 clove(s) Garlic
1 whole lemon(s) Lemon juice
6 3/4 tbsp Mayonnaise
1 tsp Salt


Preheat the oven to 480ºF (250ºC).

Cut the eggplants and bell peppers in half length-wise, and seed the bell peppers.

Place the vegetables peel-side up in an ovenproof dish.

Set the dish in the middle of the oven, and bake for half an hour, turning the eggplants after twenty minutes.

Remove the dish from the oven and let the vegetables cool down a little.

Cut the chili in half and seed it. For a spicier eggplant salad, leave the seeds in. Chop the chili very finely.

Chop the parsley and crush the garlic. In a bowl, mix it all with the lemon juice.

Pull the skins off the grilled vegetables and cut them into small dices; add to the parsley mix and the mayonnaise.

Add salt and mix thoroughly.

Chill for a few hours to give the flavours time to bloom.

Nutrition Facts

Per Portion

Calories 305
Calories from fat 208
Calories from saturated fat 29.9
Total Fat 23.1 g
Saturated Fat 3.3 g
Trans Fat 0.1 g
Polyunsaturated Fat 10.3 g
Monounsaturated Fat 4.7 g
Cholesterol 9.0 mg
Sodium 777 mg
Potassium 819 mg
Total Carbohydrate 25.4 g
Dietary Fiber 10.5 g
Sugars 9.6 g
Protein 4.1 g

Dietary servings

Per Portion

Vegetables 7.5

Energy sources