A delicious warm eggplant salad made even better with Kraft Signature Sun Dried Tomato and Oregano Dressing and Kraft feta with oregano and sun dried tomatoes!
What do I need ?
Original recipe yields 6 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
2 Tbsp. oil
1 large eggplant, cut into 1-inch pieces
1 cup crumbled feta cheese with garlic and herbs
1 cup finely chopped peeled English cucumbers
1/4 cup finely chopped red onion
1 tomato, finely chopped
1/4 cup Kraft Sun-Dried Tomato & Oregano Dressing
2 Tbsp. chopped fresh coriander (cilantro)
2 Tbsp. chopped fresh mint
1 tsp. roasted ground cumin
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How do I make it ?
Heat oil in large deep nonstick skillet on medium-high heat. Add eggplant; cook 12 to 15 min. or until tender and lightly browned, stirring frequently. Drain on paper towel-lined plate.
Transfer eggplant to large bowl. Add remaining ingredients; mix lightly.
Kraft Kitchen Tips!
Add sliced radishes or chopped avocados to the salad.
Spoon over baby salad greens.
Serve with Khatti Meethi Fish and toasted naan wedges on the side.
Calories From Fat
% Daily Value
Fat 13 g
Saturated fat 4 g
Cholesterol 20 mg
Sodium 340 mg
Carbohydrate 9 g
Fibre 3 g
Sugars 4 g
Protein 6 g
6 servings, 1 cup (250 mL) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.