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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 141.9
  • Total Fat: 5.1 g
  • Cholesterol: 0.0 mg
  • Sodium: 928.2 mg
  • Total Carbs: 25.8 g
  • Dietary Fiber: 6.6 g
  • Protein: 3.4 g

View full nutritional breakdown of Eggplant and Basil Caponata Salad-Vegan calories by ingredient
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Eggplant and Basil Caponata Salad-Vegan

Submitted by: SARA72121


Number of Servings: 6

Ingredients

    One large eggplant, you need one that's at least 1 pound and it's better to get one that's 1.25 pounds
    1 large bell pepper
    1 large yellow or orange pepper
    1 Tablespoon
    1.25 tsp kosher salt
    2 tsp lemon juice
    2 tsp soy sauce
    2 tsp brown sugar
    1/2 tsp unsweetened cocoa powder
    2 tsp finely chopped or grated ginger
    1 clove grated garlic
    2 Tbs flat leaf parsley
    12 basil leaves torn or chiffonade

Directions

preheat oven to 450 degrees

Poke eggplant all over with a fork
put it on a baking sheet and let it roast for 35-45 minutes

While your eggplant is cooling turn your broiler on high
let it heat up for minute then put your peppers under the broiler for about 8 minutes a side, leave your oven door cracked open so the broiler doesn't turn off

Take the peppers out of the oven and put them in a bowl, cover with plastic to allow the skins to loosen up

While you're waiting for your peppers and eggplant to cool mix all of the other ingredients in a bowl

When the veggies have cooled scoop all of the meat out of the eggplant and chop it up a bit, I like to use a slap chop for this.

Peel and chop your peppers

Add the veggies to the liquid and serve hot or cold

Serving Size: 6 servings






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