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Ingredientes
- 2 eggplants
- 2 teaspoon lemon juice
- 1 sm. chopped onion
- 1 c. minced celery
- 1/2 c. French dressing
- Romaine lettuce
- 1/2 c. minced walnuts
Direcciones
- Peel and cube eggplant. Cook in salted water with lemon juice till tender. Drain and core. Mix all ingredients together: Eggplant, onion, celery, walnuts and French dressing. Refrigerate. Serve on Romaine lettuce and garnish with a spoonful of mayonnaise, olives and sliced hard boiled large eggs. Serves 6.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 450g | |
| Recipe makes 4 servings | |
| Calories 284 | |
| Calories from Fat 166 | 58% |
| Total Fat 19.08g | 24% |
| Saturated Fat 2.3g | 9% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 289mg | 12% |
| Potassium 994mg | 28% |
| Total Carbs 28.87g | 8% |
| Dietary Fiber 13.5g | 45% |
| Sugars 14.81g | 10% |
| Protein 5.38g | 9% |
