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    You are in: Home / Recipes / Hajar's Eggplant (Aubergine) Braniya Salad Recipe
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    Hajar's Eggplant (Aubergine) Braniya Salad

    Average Rating:

    4 Total Reviews

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    • on October 23, 2005

      We have tons of eggplant available in this tropical climate so this recipe was a great choice for using seasonal produce. I love recipes that I can make the night before when I know I will be a reluctant cook on a busy day. Even the kids liked this one.

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    • on October 20, 2005

      I used minced scallions instead of a sweet onion since I didn't have one. It only sat about 30 minutes but everyone LOVES it!!!

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    • on October 05, 2005

      A lovely and slightly diffrent badinjan salata. I made the recipe as is except I halved the quantity. I let it sit for 14 hours. The flavours were lovely and not over powering nor strong. We eat it for iftaar. Shukran Hajaar and Ramadaan karim. :)

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    • on September 12, 2005

      I like this a lot, though it's quite different from other salads I've had. Even after resting overnight, the flavors are still pretty strong, and I think next time I make it I'll experiment more with proportions of the seasoning. Still very very nice, and best of all NOT fiddley! I love eggplant, hate directions like, "carefully paint each 1/2 inch slice with olive oil..." This recipe is so much easier. Thank you very much for sharing it with us.

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    Nutritional Facts for Hajar's Eggplant (Aubergine) Braniya Salad

    Serving Size: 1 (195 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 140.2
     
    Calories from Fat 65
    47%
    Total Fat 7.3 g
    11%
    Saturated Fat 0.9 g
    4%
    Cholesterol 0.0 mg
    0%
    Sodium 297.1 mg
    12%
    Total Carbohydrate 19.2 g
    6%
    Dietary Fiber 8.6 g
    34%
    Sugars 8.3 g
    33%
    Protein 2.9 g
    5%

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