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Eggplant Salad

This recipe has been passed down through the family, starting with my grandmother, who learned it from her neighbor. It's a delightful way to prepare eggplant.
  • Total Time
    Prep: 45 min. + cooling
  • Makes
    10 servings

Ingredients

  • 1 medium eggplant (about 1-1/4 pounds)
  • 4 medium tomatoes, cubed (3-1/2 to 4 cups)
  • 3 hard-boiled large eggs, cubed
  • 1 large onion, chopped
  • 1/2 cup French salad dressing
  • 1-1/2 teaspoons salt, optional
  • 1/2 teaspoon pepper

Directions

  • Cut eggplant in half lengthwise. Place with cut side down in a greased 9-in. square baking dish. Bake at 350° for 30-40 minutes or until tender.
  • Cool, peel and cut the eggplant into 1/2-in. cubes; place in a large salad bowl. Add tomatoes, eggs and onion. Add dressing, salt and pepper; toss. Cover and chill 1 hour before serving.
Nutrition Facts
1 cup: 76 calories, 3g fat (0 saturated fat), 62mg cholesterol, 268mg sodium, 10g carbohydrate (0 sugars, 0 fiber), 3g protein. Diabetic Exchanges: 2 vegetable, 1/2 fat.

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