Lebanese Eggplant Salad Salatit El Batinjan Recipes
LEBANESE EGGPLANT SALAD - (SALATIT EL BATINJAN)
Eggplant lovers! Baked or grilled eggplant salad is very healthy and tasty. Try it! very simple and easy.
Provided by Middle Eastern by M
Categories Lebanese
Time 40m
Yield 2-3 serving(s)
Number Of Ingredients 9
Steps:
- 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.
Nutrition Facts : Calories 416.1, Fat 34.8, SaturatedFat 4.9, Sodium 25.8, Carbohydrate 27.5, Fiber 12.9, Sugar 11.9, Protein 5.3
LEBANESE EGGPANT SALAD
Steps:
- Prick eggplant with a small knife several times then bake in a 350-degree oven until tender, about 30 minutes.
- When eggplant is done cooking, peel then cut it into cubes. Place in a large bowl with all remaining ingredients. Toss well and add more salt or pepper to taste.
Nutrition Facts : ServingSize 1 cup, Calories 169 kcal, Carbohydrate 11 g, Protein 2 g, Fat 14 g, SaturatedFat 2 g, Sodium 591 mg, Fiber 5 g, Sugar 6 g
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