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    You are in: Home / Low-cholesterol / Eggplant (Aubergine) Salad Recipe
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    Eggplant (Aubergine) Salad

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 20 mins

    50 mins

    30 mins

    Nye McClelland's Note:

    yum

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      First dice the eggplant (I only peel some of the peel that is my personal preference) and soak in salt water for about 1/2 hours.
    2. 2
      This releases the peppery bite to the eggplant.
    3. 3
      While that is soaking prepare the other ingredients that need to be diced and chopped.
    4. 4
      Once the eggplant has soaked, strain it and squeeze dry.
    5. 5
      In a very deep pot heat the olive oil and then add the eggplant.
    6. 6
      Stir the eggplant at high heat for about 10 minutes or until the eggplant becomes soft.
    7. 7
      If the eggplant soaks up all the oil just add water to help from burning it.
    8. 8
      Once the eggplant is soft add the onion and stir for about 5-6 minutes or until the onion is slightly soft then add the remaining ingredients, except the cilantro, and stir until it begins to boil.
    9. 9
      Reduce to min and simmer for about 20 minutes.
    10. 10
      Take of heat, add the cilantro and serve with yoghurt-mint sauce.
    11. 11
      Yoghurt-Mint Sauce 1 cup plain yoghurt 2 crushed garlic salt to taste 1 tbsp finely chopped mint (or dry) Combine all the ingredients and spoon a few tbsp over the eggplant.

    Ratings & Reviews:

    • on September 10, 2001

      35

      Good and nutritional analysis is also fine. I will cut on Tomato Sauce to reduce the sodium content. Thanks for sharing this. Smiles mini

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on July 31, 2007

      25

    • on June 20, 2007

      55

      This is a fantastic easy to make cake. I used a glass pan so I reduced the oven temperature to 325 degrees fahrenheit. I used Nonstick Cooking Spray to spray the pan. It is wonderful just as is or add Pineapple Frosting for Angel Food Cake for the frosting. This recipe is also published in The Village of Freelton's 150th anniversary 1856-2006 cookbook that I just bought from my niece. Thanks for posting.

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

    Read All Reviews (6)

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    Nutritional Facts for Eggplant (Aubergine) Salad

    Serving Size: 1 (265 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 179.5
     
    Calories from Fat 53
    29%
    Total Fat 5.9 g
    9%
    Saturated Fat 0.8 g
    4%
    Cholesterol 0.0 mg
    0%
    Sodium 614.1 mg
    25%
    Total Carbohydrate 30.1 g
    10%
    Dietary Fiber 7.6 g
    30%
    Sugars 8.2 g
    32%
    Protein 5.8 g
    11%

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