Eggplant Salad
139 10 mins 2 Servings
Eggplant salad is a refreshing and nourishing salad made with eggplant and veggies rich in essential nutrients. This eggplant salad recipe is a celebration of summer produce! It's bursting with fresh flavor from eggplant, peppers, tomatoes, and herbs.
Nutritional info
Per Serving: 1 Medium Bowl - 100.0 gm
Nutritional Distribution
Ingredients
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Brinjal
1/2 Diced Cup (45.16 gm)
Tomato
0.13 Diced Cup (21.5525 gm)
Green Capsicum
0.13 Diced Cup (14.375 gm)
Red Capsicum
0.13 Diced Cup (16.125 gm)
Yellow Capsicum
0.13 Chopped Cup (19.25 gm)
Olives
4.0 Number (12.88 gm)
Coriander Leaves
1.0 Chopped Tsp (0.92 gm)
Lemon Juice
1/2 Tsp (2.04 ml)
Black Pepper
0.13 Powder Tsp (0.37 gm)
Salt
0.13 Tsp (0.56 gm)
Oil
1.0 Tsp (3.31 ml)
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Steps
- Step 1
In a kadhai, heat 1 tsp oil.
- Step 2
Add 1/2 cup diced eggplant and saute well.
- Step 3
Then add 1/8 cup each of diced red capsicum, yellow capsicum, green capsicum, and stir fry.
- Step 4
Remove from the flame and transfer the vegetables to a mixing bowl.
- Step 5
To the stir fried vegetables, add 1/8 cup diced tomato, 4 sliced green olives, 1/8th tsp salt, 1/8th tsp black pepper powder, 1 tsp chopped coriander leaves and 1/2 tsp lemon juice. Mix well.
- Step 6
Give a nestle twist by adding flaxseeds.
- Step 7
Serve fresh.
Best paired with
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144 calories
20 mins
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