Eggplant salad – a detailed recipe for cooking. the value of one serving: (4 total) Calories one 61, total fat 11 g., saturated fats 1.5 g, proteins 3 g, carbohydrates 17 g, fiber 9.5 g., cholesterol 0 mg., sodium 79 mg., sugar 7 g. Share with friends: 
Photo of the dish: Antonis Achillesis Time: 35 min. Difficulty: Easy Servings: 4 The recipes use measuring containers with a volume of: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (st.) – 120 ml 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1/4 Art. chopped red onion
- 2 eggplant
- Olive oil
- Chopped Coriander and Parsley
- 1 lemon juice
- Salt and pepper
Recipes with similar ingredients: eggplant, red onion, lemon juice, cilantro, parsley
Recipe preparation:
- Lightly pour boiling water onion, then dry. Pierce eggplant fork, and cook in the microwave until soft. Cool, cut along in half, remove the pulp with a spoon and chop it up. Stir in a bowl eggplant, onions, coriander and parsley, pour lemon juice, salt and pepper, season olive oil. In the article on eggplant you can find the right one. information about pre-processing eggplant.
