Roasted Eggplant SaladSubmitted by: CHAKRATEEZE
* 2 teaspoons olive oil
* 1 medium eggplant (about 1 pound), cut into 1-inch cubes
* 1 medium onion, chopped
* 1 lg tomato
* freshly ground black pepper
* 3 garlic cloves, chopped
* 6 tablespoons chopped fresh parsley leaves
* 2 tsp Italian seasoning
* juice of 1 1/2 lemon
* 2 oz tomato paste
* 6 c romaine
Drizzle 1 teaspoon of oil over eggplant. before putting in oven. Roast for approximately 30 minutes, stirring 1 or 2.
Meanwhile, mix garlic, pepper, lemon juice, dried seasoning, tomato paste and 1 tsp olive oil together until well-incorporated. Pour over eggplant the second it comes out of the oven. Add onion and tomato. Serve over lettuce.
Number of Servings: 2
Recipe submitted by SparkPeople user CHAKRATEEZE.