I had some of Grandma Helen’s Chopped Eggplant with my 2nd meal of the day on Tuesday. I never know whether to call it “salad” or “spread” – but I have always liked it. And I love remembering my grandma whenever I make it. I’ve changed a few things, reducing the mayonnaise and adding Greek yogurt, but the rest is hers, and taken from the recipe cards she left us when she passed away 27 years ago. Thanks, Grandma, for this and so much more!
Helen Drucker’s Chopped Eggplant
340 grams eggplant, broiled, peeled, & drained (3 small)
3 hard boiled eggs
100 grams diced onion (about 1/2 cup)
1/2 teaspoon salt
pinch oregano
1 clove garlic
4 tablespoons Greek yogurt
1 tablespoon reduced fat mayonnaise
1 Chop eggplant, grated eggs, & onion in chopping bowl. turn into serving dish, add salt, oregano & yogurt & mix well.
2 OR drop garlic clove into food processor, then add eggplant and onion and pulse a few times to chop. Add egg, yogurt, mayo and spices and mix a bit more.
Servings: 5
Yield: 1/2 cup servings
Preparation of Eggplant: Place eggplant, on baking sheet covered with parchment paper, under broiler. Turn a couple of times & broil until soft – about 20 minutes. Cut off stem & peel off skin
Cut up eggplant on drain board & salt lightly. Liquid will run off into sink. Put eggplant into strainer to remove remaining liquid.
Nutrition (per serving): 91.4 calories; 43% calories from fat; 4.4g total fat; 144.7mg cholesterol; 296.4mg sodium; 246.5mg potassium; 7.0g carbohydrates; 2.6g fiber; 3.3g sugar; 4.4g net carbs; 6.3g protein.