Warm Eggplant Salad
None servings
Serves
None
By
matthieu
Instructions
1
Cut off eggplant stems, peel, slice into 5–6 mm rounds, sprinkle with salt, and leave for 30 minutes.
2
Slice the onion into half rings.
3
Rinse the eggplant, pat dry.
4
Heat a spoon of oil, sauté onion and eggplant.
5
Slice the bell pepper into strips and tomatoes into half rings; place in a bowl.
6
Add the eggplant-onion mixture.
7
Dress with lemon juice and herbs.
Nutrition Information
Calories
240
kcal per serving
Protein
6.4
grams
Carbs
30.4
grams
Fats
9.4
grams
Detailed Breakdown
| Saturated Fat | 0.0g |
| Unsaturated Fat | 0.0g |
| Fiber | 12.7g |
| Sugar | 0.0g |
| Sodium | 5.0mg |
| Cholesterol | 0.0mg |
Nutrition Information
(240 cal)
Calories
240
kcal per serving
Protein
6.4
grams
Carbs
30.4
grams
Fats
9.4
grams
Detailed Breakdown
| Saturated Fat | 0.0g |
| Unsaturated Fat | 0.0g |
| Fiber | 12.7g |
| Sugar | 0.0g |
| Sodium | 5.0mg |
| Cholesterol | 0.0mg |
Recipe Information
Created by
matthieu
Created on
December 7, 2025