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Eggplant Salad, Low Fat (P, TNT)
Source: "Melting Pot Memories," by Judy Bart Kancigor
Yield: About 4 cups

1 eggplant
1 green pepper, coarsely chopped
2 large or 3 small plum tomatoes
1 12-ounce jar mild salsa
1 medium onion, coarsely chopped
2 to 3 tablespoons balsamic vinegar, or to taste
1 tablespoon olive oil
1/2 0.6-ounce package Italian dressing mix
1/4 teaspoon garlic powder, or to taste
2 teaspoons dried basil, or to taste
1 teaspoon salt, or to taste
1/8 teaspoon black pepper, or to taste

Preheat the oven 350°F. Cover a cookie sheet or baking pan with foil for easy cleanup.

Roast the eggplant until soft and tender, about 1 hour.

When cool enough to handle, peel off the skin and drain the eggplant flesh in a colander until the juices drain out, about 1 hour. Coarsely chop the eggplant.

In a food processor fitted with a steel blade, process the green pepper, tomatoes, salsa, and onion by pulsing 10 to 15 times or until mixed but still chunky.

Stir in the chopped eggplant and olive oil, Italian dressing mix, garlic powder, basil, salt, and pepper.

Poster's Notes:
For the eggplant, use one that is about 1 pound.

Posted by Judy Bart Kancigor

Nutritional Info Per Serving: N/A