Cooked & Loved · by Irena Macri
Fried Eggplant Salad With Creamy Dressing
NUTRITION · PER SERVING45M COOK
CAL 11%·PRO 11%
CARBS 17G30% OF CAL
6G FIBER0G OTHER11G TOTAL SUGAR
FAT 15G63% OF CAL
5G SAT10G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Fried eggplant tossed with a creamy, tangy dressing made from mayo, vinegar, and honey. It has a mysterious, complex flavor and works well warm or at room temperature.
mainsalad🍳 skilletdairy freegluten freevegetarian
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Nutrition & ingredients
Ingredients
serves 4- 2 large whole eggs
- 2 medium eggplants (sliced into short strips or diced into cubes (see picture))
- 1 teaspoon salt
- Coconut oil (olive oil or macadamia oil for cooking)
- 3-4 tablespoons mayonnaise
- Pinch of black pepper
- 1/2 medium onion (white or red, quartered and thinly sliced)
- 2 tablespoons white vinegar (or apple cider vinegar)
- 3 tablespoons boiling hot water
- 1/2 teaspoon sea salt
- 1 teaspoon honey
At a glance
PER SERVING · TIME 45M
CAL 11%·PRO 11%
CARBS 17G30% OF CAL
6G FIBER0G OTHER11G TOTAL SUGAR
FAT 15G63% OF CAL
5G SAT10G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 30m
- Cook
- 15m
- Sodium
- 693mg
- Total sugar
- 11g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 618mg
- Calcium
- 46mg
- Iron
- 0.51mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 693MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.