Baked Eggplant Salad

Name: Baked Eggplant Salad
Ingredients: 1 large eggplant; 1/2 cup wine vinegar; 1 tablespoon sharp mustard; Salt; and pepper; 1/2 cup olive oil; Head of lettuce

From The European cookbook for American homes (from Italy, Spain, Portugal and France), 1936

This makes 6 to 8 servings.

Presented as published in 1936. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

Nutrition per serving

188Calories

7 gProtein

37 gCarbs

1 gFat

Full nutrition (34 nutrients)

Calories188 kcal

Protein7.1 g

Carbohydrates37 g

Fiber6.3 g

Sugars0.2 g

Total Fat1.3 g

Saturated Fat17 g

Monounsaturated Fat75 g

Polyunsaturated Fat10 g

Omega-30.7 g

Cholesterol0 mg

Sodium111 mg

Potassium1213 mg

Calcium203 mg

Iron3.2 mg

Magnesium85 mg

Phosphorus164 mg

Zinc1.4 mg

Copper0.5 mg

Manganese3.7 mg

Vitamin D0 mcg

Vitamin C0.6 mg

Vitamin A6.8 mcg

Vitamin E0.3 mg

Vitamin K164 mcg

Vitamin B60.3 mg

Vitamin B120 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)0 mg

Niacin (B3)1.6 mg

Folate4.3 mcg

Choline2.8 mg

Caffeine0 mg

Water689 g

As published

This recipe was extracted from The European cookbook for American homes (from Italy, Spain, Portugal and France) (1936) by Brown, Cora Lovisa Brackett Mrs., page 88. The excerpt below is the record exactly as published.

BAKED EGGPLANT SALAD i large eggplant % cup wine vinegar i tablespoon sharp mustard Salt and pepper % cup olive oil Head of lettuce

Cook this with the app: pantry check, scaling, and the assistant.