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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 71.5
  • Total Fat: 3.1 g
  • Cholesterol: 0.0 mg
  • Sodium: 472.6 mg
  • Total Carbs: 10.9 g
  • Dietary Fiber: 3.7 g
  • Protein: 1.8 g

View full nutritional breakdown of Roasted eggplant salad calories by ingredient
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Roasted eggplant salad

Submitted by: BRENDASTARR521


Number of Servings: 6

Ingredients

    Roast eggplant over open flame. Cool and peel charred skin.Grill whole tomato and onion, peeled and cut in quarters on grill pan on stove or on outdoor grill. When vegetables have softened on all sides, remove cool slightly and chop. Add to cooled eggplant and chop everyting together until finelt chopped. Add olive oil and salt and pepper to taste.

Directions

Makes approximately 6 half cup servings.

Number of Servings: 6

Recipe submitted by SparkPeople user BRENDASTARR521.






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