Eggplant Salad

Eggplant Salad

Health Rating
Prep Cook Ready in Servings
15 min 30 min 45 min 4

Ingredients


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

Instructions


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 281
Calories from fat 175
Calories from saturated fat 26.6
Total Fat 19.4 g
Saturated Fat 3.0 g
Trans Fat 0.1 g
Polyunsaturated Fat 10.3 g
Monounsaturated Fat 4.7 g
Cholesterol 9.0 mg
Sodium 736 mg
Potassium 831 mg
Total Carbohydrate 22.4 g
Dietary Fiber 10.7 g
Sugars 9.4 g
Protein 4.0 g

Dietary servings

Per Portion


Vegetables 7.5

Energy sources


Pygal32%453.98537764411424147.817096371060462%315.6997662560042254.712163253959436%364.2284305842742108.6789707072202432%62%6%CarbohydratesFatProtein
Recipe from: