Italian Eggplant Salad

Renal Recipe-Italian Eggplant Salad.jpg

Try this tangy eggplant salad as a yummy dinnertime side dish or afternoon snack. It’s delicious with our Chicken and Bow-Tie Pasta or Tasty Beef Ribs recipes.

Servings; 4

Ingredients
3 cups cubed eggplant
1 small onion, chopped
2 tablespoons white wine vinegar
1 clove garlic, chopped
1/2 teaspoon oregano
1/4 teaspoon black pepper
1 medium tomato, chopped
3 tablespoons olive oil

Directions
1.  Add eggplant to boiling water in saucepan.
2.  Reheat to boiling; reduce heat.
3.  Cover and cook until tender, about 10 minutes; drain.
4.  Place eggplant and onion in glass dish.
5.  Mix together vinegar, garlic, and pepper.
6.  Pour over eggplant and onion; toss.
7.  Stir in oil just before serving.

Nutrient Information

Approximate analysis per 1/2 cup:

Calories:

69 kcals

 

Sodium:

2 mg

Protein:

1 g

 

Potassium:

118 mg

Fat:

5 g

 

Calcium:

10 mg

Carbohydrates:

6 g

 

Phosphorus:

15 mg

 


Recipe Disclaimer

Due to variations in ingredients, the nutritional analyses should be used as a guideline only. A renal dietitian reviews all recipes, but we cannot assure that all values are accurate. Remember to consult a renal care provider with respect to any specific questions or concerns you may have regarding proper renal nutrition or before making any changes in your renal diet.

Uploaded: 12-31-2008

Web ID 559

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