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 350� 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
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