Chopped Eggplant Salad - Capital Area Food Bank
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Chopped Eggplant Salad

By cafb October 27, 2018

137 calories | 7g carbs | 9g fat (2g sat fat) | 7g protein | 211mg sodium | 3g fiber | 4g total sugars (0g added sugar) per serving

Serves 4 for $4.66

This diabetes-friendly, heart-healthy recipe is delicious to add to toast.


  • 1 medium eggplant, sliced into ¼-inch slices
  • 4 hardboiled eggs, peeled and chopped
  • 3 tablespoons chopped parsley
  • 1 teaspoon vinegar
  • 1 tablespoons olive oil, divided
  • ¼ teaspoon salt


  1. Preheat the oven to 425 degrees. Brush two baking pans with oil and arrange eggplant in rows. Roast 20 minutes, flip and cook 5-10 more minutes until browned.
  2. Allow to cool slightly, transfer to a cutting board and roughly chop.
  3. In a large bowl, combine the eggs, parsley, vinegar and salt. Add the eggplant and mix to combine.

Meal Builder:

Enjoy on top of toast or fill leafy lettuce and enjoy as roll ups or eat with whole wheat paste as a summer salad.

Kids in the Kitchen:

Peeling eggs is a great task for kids!

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