Russian-Inspired Eggplant Salad

This eggplant salad, originating from Russia, is good as an appetizer or a dish on its own. Do not eat it before or during a date, otherwise your garlic breath will scare away any potential partner.

Prep Time:
15 mins
Cook Time:
15 mins
Additional Time:
10 mins
Total Time:
40 mins
6 servings


  • 1 tablespoon olive oil

  • 2 medium eggplant, diced

  • 3 medium tomatoes, diced

  • 3 large hard-boiled eggs, diced

  • 1 cup grated Gruyere cheese

  • 3 cloves garlic, minced

  • ½ cup low-calorie mayonnaise

  • ½ teaspoon salt


  1. Heat olive oil in a frying pan over medium heat. Fry eggplant in the hot oil, stirring to prevent burning, until tender, 10 to 15 minutes.

  2. Remove eggplant from heat and let cool completely, about 10 minutes.

  3. Meanwhile, put tomatoes and eggs in a salad bowl and toss with Gruyere cheese and garlic.

  4. Transfer eggplant to the salad bowl and whisk in mayonnaise and salt.

  5. Serve immediately or refrigerate for 1 hour.

Cook's Note:

Any kind of medium-soft cheese will do.

Nutrition Facts (per serving)

271 Calories
19g Fat
15g Carbs
12g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 271
% Daily Value *
Total Fat 19g 24%
Saturated Fat 6g 32%
Cholesterol 137mg 46%
Sodium 440mg 19%
Total Carbohydrate 15g 6%
Dietary Fiber 7g 25%
Total Sugars 7g
Protein 12g
Vitamin C 12mg 62%
Calcium 262mg 20%
Iron 1mg 6%
Potassium 629mg 13%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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