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Eggplant Salad -- e

Source of Recipe

Down-Home Diabetic Cookbook – E. Roper; Norfolk, VA
Eggplant Salad -- e
Plan ahead…needs to chill for 1 hour.
Serves: 10

1 medium eggplant (about 1-1/4 lbs.)
4 medium tomatoes, cubed (3-12 to 4 cups)
3 hard cooked eggs, cubed
1 large onion, chopped
1/2 c. low-fat French salad dressing
1/2 tsp. pepper

Cut eggplant in half lengthwise. Place with cut side down in a greased 9-in. square baking dish. Bake at 350º for 30-30 minutes or until tender. Core, peel and cut the eggplant into 1/2-in. cubes, place in large salad bowl. Add tomatoes, eggs and onion. Add dressing and pepper and toss to coat. Cover and chill 1 hour before serving.

1/10 of recipe equals: 76 calories…268 sodium…62 mg cholesterol…10 gm carbohydrate…3 gm protein…3 gm fat ++++ Exchanges: 2 vegetable…1/2 fat