Eggplant Salad

Preparation:  10 min. Cooking: 10 min. Total: 20 min.
Recipe photo
  • 1 Lb eggplant , cut crosswise into .25 in. slices
  • 4 Fl Oz light Italian dressing
  • 2 large tomatoes , cut into wedges
  • 1 green bell peppers , seeded and cut crosswise into .25 in. rings
  • 1 small onions , cut into .25 in. slices
  • 4 Tbsp black olives , drained
  • 1/2 Lb mixed salad greens , or garden salad
Turn on broiler. Arrange eggplant slices on a broiler pan. Brush with dressing. Place 4 inch from heat source and broil 5 minutes. Turn and brush with dressing. Broil another 5 minutes. Remove from heat and set aside to cool. Combine remaining ingredients in a non-reactive bowl. Cut eggplant slices into .5 inch strips and add to vegetables. Pour dressing over vegetables. Toss gently and serve.
Calories
160 Cal
Fat
9.8 g
Carbs
18 g
Protein
3.4 g
Fiber
6.7 g
Sugar
9.4 g
Cholesterol
0 mg
Sodium
580 mg


Nutrients

Fiber     6.7 g
Fat     9.8 g
Sugar     9.4 g
Carbs     18 g
Protein     3.4 g
Calories     160 Cal

Fats

Fat, Poly     4.1 g
Fat, Mono     2.6 g
Fat, Sat     1.5 g
Fat, Trans     0 g
Fat, Percent     55 %

Vitamins

Vitamin, K     130 mcg     110 %
Vitamin, A     5100 IU     170 %
Vitamin, B12     0 mcg     0 %
Niacin     1.7 mg     10 %
Riboflavin     0.1 mg     9.4 %
Vitamin, C     49 mg     54 %
Vitamin, D     0 IU     0 %
Vitamin, B6     0.3 mg     20 %
Vitamin, E     2.7 mg     18 %
Panto, Acid     0.5 mg     10 %
Choline     26 mg     4.7 %
Thiamin     0.1 mg     12 %

Minerals

Calcium     55 mcg     5.5 %
Phosphorus     81 mg     12 %
Magnesium     39 mg     9.3 %
Copper     0.2 mcg     24 %
Fluoride     2.7 mcg     67 %
Zinc     0.6 mg     5.1 %
Cholesterol     0 mg     0.2 %
Sodium     580 mg     39 %
Selenium     1.4 mcg     2.6 %
Manganese     0.6 mg     8.5 %
Potassium     680 mg     14 %
Iron     1.6 mg     20 %