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lebanese eggplant salad
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Lebanese Eggpant Salad

This chilled eggplant salad is made with tender, smoky baked eggplant, green onions, garlic, and lemon juice. It's delicious on its own or served with warm pita bread.
Course Appetizer, Salad
Cuisine Lebanese, middle eastern
Diet Diabetic, Gluten Free
Keyword baked eggplant, eggplant
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4
Calories 169kcal
Author Liz DellaCroce

Ingredients

  • 1 large eggplant
  • 3 green onions
  • 1 red bell pepper seeded and diced
  • ½ cup minced fresh parsley
  • 1 clove garlic minced
  • 1 teaspoon salt
  • ⅓ cup lemon juice
  • ¼ cup extra virgin olive oil
  • ½ teaspoon dried mint
  • ¼ teaspoon pepper

Instructions

  • 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

Serving: 1cup | Calories: 169kcal | Carbohydrates: 11g | Protein: 2g | Fat: 14g | Saturated Fat: 2g | Sodium: 591mg | Potassium: 412mg | Fiber: 5g | Sugar: 6g | Vitamin A: 1679IU | Vitamin C: 60mg | Calcium: 27mg | Iron: 1mg