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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Mashed Eggplant Salad

Source: Enlitened Kosher Cooking by Nechama Cohen

Mashed eggplant salad is a wonderful, classic Mediterranean dish.

Nutrition Facts

Makes 4 servings
Amount Per Serving

Calories	83.8

Total Carbs	9.0 g

Dietary Fiber	4.6 g

Sugars	3.4 g

Total Fat	5.1 g

Saturated Fat	0.7 g

Unsaturated Fat	0.5 g

Potassium	321.8 mg

Protein	1.4 g

Sodium	38.0 mg

Dietary Exchanges 5.1 Fat, 1.4 Vegetables, 0.0 Fruits,

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

1.0
1 each whole eggplant 1.0
1 tbsp olive oil 1.0
1 tbsp light mayonnaise 1.0
1 tbsp fresh lemon juice 2.0
2 each medium garlic cloves 1.0
1 pinch salt and pepper

Directions

Pierce eggplants with a fork and cook over heat, in the broiler, or in the oven at 500 degrees F until very soft.
Scoop out the pulp and chop with an immersion blender or by hand.
Add remaining ingredients. Adjust seasoning to taste.