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Mashed Eggplant Salad
Source: Enlitened Kosher Cooking by Nechama Cohen

Mashed eggplant salad is a wonderful, classic Mediterranean dish.

Prep Time: 5 minutes
Cook Time: 10 minutes
Difficulty: Easy

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
1 Fat , 1 1/2 Vegetables
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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1 each  whole eggplant
1 tbsp  olive oil
1 tbsp  light mayonnaise
1 tbsp  fresh lemon juice
2 each  medium garlic cloves
1 pinch  salt and pepper
  1. Pierce eggplants with a fork and cook over heat, in the broiler, or in the oven at 500 degrees F until very soft.
  2. Scoop out the pulp and chop with an immersion blender or by hand.
  3. Add remaining ingredients. Adjust seasoning to taste.

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