Eggplant Salad Recipe

Name: Eggplant Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/3 c. Crisco oil; 1 Tbsp. lemon juice; 1/2 tsp. dried oregano leaves; 2 cloves garlic, minced; 1 medium eggplant, peeled and cut into 1/2-inch cubes; 1 medium onion, cut into rings and separated; 1 medium zucchini, halved lengthwise and thinly sliced; 1 c. sliced fresh mushrooms; 1 medium tomato, peeled, seeded and chopped; 1/4 tsp. salt

Servings: persons

1/3 c. Crisco oil
1 Tbsp. lemon juice
1/2 tsp. dried oregano leaves
2 cloves garlic, minced
1 medium eggplant, peeled and cut into 1/2-inch cubes
1 medium onion, cut into rings and separated
1 medium zucchini, halved lengthwise and thinly sliced
1 c. sliced fresh mushrooms
1 medium tomato, peeled, seeded and chopped
1/4 tsp. salt

1
Combine oil, lemon juice, oregano and garlic in large skillet.
2
Cook over moderate heat, stirring occasionally, until garlic is lightly browned.
3
Add eggplant and onion.
4
Stir to coat. Cook, stirring occasionally, about 10 minutes or until eggplant is tender.
5
Remove from heat.
6
Transfer to medium serving bowl. Stir in zucchini, mushrooms, tomato and salt.
7
Cover and refrigerate at least 8 hours or overnight.
8
Stir before serving. Sprinkle with grated Parmesan cheese, if desired.

215

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1/3 c. Crisco oil, 1 Tbsp. lemon juice, 1/2 tsp. dried oregano leaves, 2 cloves garlic, minced, and more.

Yes, Eggplant Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Eggplant Salad

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