Italian Eggplant Salad

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

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

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:


69 kcals


2 mg


1 g


118 mg


5 g


10 mg


6 g


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