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    You are in: Home / Recipes / Eggplant Salad Appetizer Recipe
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    Eggplant Salad Appetizer

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    30 mins

    20 mins

    Chef #589335's Note:

    This is a combination of several recipes that I found for an eggplant salad appetizer. I serve it with pita chips or other plain crackers. It is better if made a day ahead of serving

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat the oven to 400 degrees.
    2. 2
      Line a baking sheet with foil and brush with oil. Cut the eggplant in half lengthwise and place cut side down on the foil. Bake for 20-30 minutes or until the eggplant is soft. Cool until able to handle. Peel and chop the eggplant coarsely.
    3. 3
      In a small bowl, combine all remaining ingrediants and mix well. Add the eggplant and salt and pepper to taste. Cover and refrigerate overnight. Remove from refrigerator and bring to room temperature before serving.

    Ratings & Reviews:

    • on November 03, 2009

      55

    • on October 03, 2009

      55

      This is delicious. It has a lot of flavor and is perfect on a plain cracker, French or Italian bread toasted bread slices.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Eggplant Salad Appetizer

    Serving Size: 1 (78 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 107.4
     
    Calories from Fat 75
    70%
    Total Fat 8.3 g
    12%
    Saturated Fat 1.3 g
    6%
    Cholesterol 53.0 mg
    17%
    Sodium 53.9 mg
    2%
    Total Carbohydrate 6.7 g
    2%
    Dietary Fiber 2.6 g
    10%
    Sugars 3.1 g
    12%
    Protein 2.6 g
    5%

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