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    You are in: Home / Recipes / Diced Eggplant (Aubergine) Salad Recipe
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    Diced Eggplant (Aubergine) Salad

    Average Rating:

    2 Total Reviews

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    • on May 21, 2009

      I agree that this is a different kind of salad, and the flavor might not be for everyone. My husband enjoyed it but is really wasn't my speed. He said the seasoning was nice, and the contrast of textures and colors he quite enjoyed as well, saying this was a good change of pace cold salad for him. I made a full recipe for this, and it yield's around 1 1/4 cups, so if only some of the family enjoys this, it is nice that it really doesn't serve 4-6 but more in the area of 2-3 (unless you serve tight 1/4 cup servings), or enough to pack in lunches during the week for even as few as one. So I will be making this again, definitely (not everything I cook is for me). Made for the Saucy Senorita's ZWT5.

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    • on May 18, 2009

      This is a great, different kind of salad. I did add a little chopped onion for some added flavor. I think I would have liked it a bit better if the eggplant wasn't cooked until tender. When I make this again, I will just salt and rinse and skip the cooking. Overall, it's a wonderful salad. Thanx!

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    Nutritional Facts for Diced Eggplant (Aubergine) Salad

    Serving Size: 1 (134 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 103.2
     
    Calories from Fat 63
    61%
    Total Fat 7.1 g
    10%
    Saturated Fat 1.0 g
    5%
    Cholesterol 0.0 mg
    0%
    Sodium 1508.3 mg
    62%
    Total Carbohydrate 10.3 g
    3%
    Dietary Fiber 4.8 g
    19%
    Sugars 4.5 g
    18%
    Protein 1.8 g
    3%

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