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Ratatouille Salad

Traditional ratatouille ingredients—eggplant, tomatoes, zucchini, onion, bell peppers and fresh herbs—are even better when tossed as a salad!

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( 16 Ratings)

16 Ratings

5 Stars 56%

4 Stars 25%

3 Stars

2 Stars 12%

1 Stars

Member Reviews ( 7 )

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Prep Time 30 min
Total Time 4 hr 40 min
Servings 0

Ingredients

1: small eggplant (1 pound)

1: cup water

1/4: teaspoon salt

1/3: cup olive or vegetable oil

2: tablespoons lemon juice

2: teaspoons chopped fresh basil leaves or 1/2 teaspoon dried basil leaves

1/2: teaspoon salt

1/2: teaspoon ground mustard

1/8: teaspoon pepper

2: medium tomatoes, chopped (1 1/2 cups)

1: medium zucchini, thinly sliced (2 cups)

1: small onion, sliced and separated into rings

1: small green bell pepper, chopped (1/2 cup)

1/3: cup chopped fresh parsley

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Directions

1 Cut eggplant into 1/2-inch cubes. Heat 1 cup water and 1/4 teaspoon salt to boiling in 3-quart saucepan. Add eggplant. Cover and heat to boiling; reduce heat. Simmer uncovered 5 to 8 minutes or until tender; drain.
2 Mix oil, lemon juice, basil, 1/2 teaspoon salt, the mustard and pepper in large glass or plastic bowl. Add eggplant and remaining ingredients; toss. Cover and refrigerate about 4 hours or until chilled.

EXPERT TIPS

Expert Tips

Leftover salad is perfect for stuffing into pita bread halves or tossing with hot cooked pasta.

Before chopping the tomatoes, cut them in half and squeeze them gently over the sink to allow the excess juice to drip out. This will keep the salad from being too watery.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 serving

Calories: 105
Calories from Fat: 80 ),

% Daily Value

Total Fat: 9 g; 9 %
(Saturated Fat 1 g, 1 % ),
Cholesterol: 0mg; 0%;
Sodium: 230 mg; 230 %;
Total Carbohydrate: 7 g; 7 %
(Dietary Fiber 2 g 2 % ),
Protein: 1 g; 1 %

% Daily Value*:

Vitamin A: 4%;
Vitamin C: 30%;
Calcium: 2%;
Iron: 4%;

Exchanges:

1 1/2 Vegetable; 1 1/2 Fat;

*Percent Daily Values are based on a 2,000 calorie diet.

REVIEWS & COMMENTS

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1 - 3 of 7 Reviews View All

Posted 7/9/2011 10:59:36 AM REPORT ABUSE domar said:

Rating:

Made this salad for guests and it was a big hit. Simple, healthy and absolutely delicious. Great with summer garden vegetables. One hint - don't steam the eggplant too long. It gets mushy and lost in the salad. Otherwise, it's perfect.

This reply was: Helpful Inspiring

Posted 7/27/2009 9:47:17 PM REPORT ABUSE euridisa said:

Rating:

I love this recipe!!! I made this for my mother and father in law... it was delicious and they like it.. The only thing was that i did not add enough salt.. but is something you can fix..

This reply was: Helpful Inspiring

Posted 9/16/2008 4:39:46 PM REPORT ABUSE Cahabo said:

Rating:

I decided to give it a try after seeing a few rave reviews, but the recipe just tasted too bland. Took too much time, effort, and money for what it was. I'll give it a 2 instead of a 1 because it is healthy. Won't be making this one ever again.

This reply was: Helpful Inspiring