Side Dish

Lebanese Eggplant Salad is for Side Dish.

Lebanese Eggplant Salad takes 10 minutes to prepare.

Lebanese Eggplant Salad takes 40 minutes to cook.

Lebanese Eggplant Salad makes 4 servings.

The ingredients for Lebanese Eggplant Salad are:

1 medium eggplant
1 cup diced fresh tomato
1 cup diced bell pepper
1/2 cup chopped scallion (or any kind of onions)
1 garlic clove, minced
1/2 cup chopped fresh parsley
1 lemon, juice of
2 tablespoons olive oil (or eyeball)
salt, pepper to taste

Here is how you make Lebanese Eggplant Salad:

Put the whole eggplant as is, (only cut and remove the stem from the top), on a baking sheet and bake it. You'll notice when it's done that the juice came out on the baking sheet and the skin is almost toasted and it becomes soft when you punch it with a knife.Let it cool for a bit then cut it in half and remove the skin; just cut it roughly into small/medium diced pieces and put it in the salad bowl, (it's ok if it has some juice still). Then add the rest of the ingredients and mix the salad and serve. This is good with pita bread on the side.Number of Servings: 4Recipe submitted by SparkPeople user LEEFJL.

The nutritional information for Lebanese Eggplant Salad is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 125.6

• Total Fat: 7.3 g
• Cholesterol: 0.0 mg
• Sodium: 54.1 mg
• Total Carbs: 15.5 g
• Dietary Fiber: 5.2 g
• Protein: 2.7 g

The dietary needs meet for Lebanese Eggplant Salad is Vegetarian