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    You are in: Home / Recipes / Aubergine or Eggplant Salad Recipe
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    Aubergine or Eggplant Salad

    Aubergine or Eggplant Salad. Photo by Sue Lau

    1/1 Photo of Aubergine or Eggplant Salad

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 5 mins

    5 mins

    1 hr

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    Units: US | Metric


    1. 1
      Wash aubergines, place in baking pan and bake in moderate oven (about 350°F) for about one hour or until soft.
    2. 2
      Allow the skin to turn black so as to give a smoky flavour to the salad.
    3. 3
      Skin aubergines while still hot and chop in small pieces.
    4. 4
      Mix with onion, garlic, tomatoes, oil, vinegar, salt and pepper.
    5. 5
      Garnish with olives and pepper rings.
    6. 6
      Serve with roast meat, and grilled or fried fish or as appetizer.
    7. 7
      Serves six.

    Ratings & Reviews:

    • on December 03, 2008


      This tasted absolutely fantastic! It has a perfect Lebanese flavor that would pair with many middle eastern and mediterranean foods. I served this with Elmotoo's (Za'atar Tomatoes) . Along with an entree, these two sides will wrap up a meal. Definitely a keeper! Thanks for sharing. ~Sue

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    • on December 20, 2003


      WOW!! Delicious! I used 2 cloves of garlic and 1 large tomato. I also baked the onion (cut in half) with the eggplant ( also cut in half) face down on the baking sheet (covered in parchment). This speeded up the baking time and also broiled the onions nicely. I added a pinch of cayenne pepper to the dish to add a little spice. FANTASTIC!!!

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    • on August 29, 2001



    Nutritional Facts for Aubergine or Eggplant Salad

    Serving Size: 1 (301 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 305.1
    Calories from Fat 247
    Total Fat 27.5 g
    Saturated Fat 3.8 g
    Cholesterol 0.0 mg
    Sodium 7.1 mg
    Total Carbohydrate 15.5 g
    Dietary Fiber 8.3 g
    Sugars 6.6 g
    Protein 2.7 g

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