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
1/8 Diced Cup (21.5525 gm)
Green Capsicum
1/8 Diced Cup (14.375 gm)
Red Capsicum
1/8 Diced Cup (16.125 gm)
Yellow Capsicum
1/8 Chopped Cup (19.25 gm)
Green 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
1/8 Powder Tsp (0.37 gm)
Salt
1/8 Tsp (0.56 gm)
Oil
1.0 Tsp (3.31 ml)
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Steps
Recipes 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
210 calories
15 mins
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