Eggplant salad Recipe
This easy made delicious salad can be served as an appetizer, spread, dip or with your meat and BBQ dishes.
Ingredients
Directions
- Grill whole eggplants over the stove or grill
- Scoop out the eggplants and put in a bowl, best done when cut in half after let the eggplants cooled
- Add yoghurt, crushed garlic and olive oil and mix
- You can add yoghurt as much as desired or even leave it out.
- Garnish with your favourite fresh herbs, like parsley, dill or mint leaves.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 501g | |
| Recipe makes 4 servings | |
| Calories 225 | |
| Calories from Fat 101 | 45% |
| Total Fat 11.44g | 14% |
| Saturated Fat 3.62g | 14% |
| Trans Fat 0.0g | |
| Cholesterol 16mg | 5% |
| Sodium 64mg | 3% |
| Potassium 1048mg | 30% |
| Total Carbs 27.29g | 7% |
| Dietary Fiber 12.6g | 42% |
| Sugars 14.44g | 10% |
| Protein 8.08g | 13% |
