Moroccan Eggplant (Aubergine) Salad
29 mins (prep 20, cooking 9)
18 ingredients
4 servings
This refreshing salad can be served warm or chilled in split halves of pita bread along with hummous or baba gannouj and a selection of brined olives.

Categories:  served-hot , salad , vegan , served-cold , <-30-mins , african , presentation , taste~mood , vegetarian , savory , vegetable , appetizer , moroccan , time-to-make ,
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Serving Size (133.98 g)
Servings 4
Amount per Serving
Calories 168.38 Calories from Fat 136.53
% Daily Value *
Total Fat 15.17g 93.37%
Saturated Fat 2.11g 42.16%
Trans Fat 0.0g %
Cholesterol 0.0mg 0.0%
Sodium 10.35mg 1.72%
Total Carbohydrate 8.61g 11.47%
Dietary Fiber 3.87 g 61.93%
Sugars 4.12 g %
Protein 1.44g 11.53%
Vitamin A 171.19IU% Vitamin C 2.97mg%
Calcium 16.46mg% Iron 0.52mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
chopped red onion, boiling water, ground cumin, pitted green olives, chopped italian parsley, toasted slivered almonds, chopped fresh mint, pita bread rounds