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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 180.9
  • Total Fat: 10.7 g
  • Cholesterol: 8.3 mg
  • Sodium: 113.4 mg
  • Total Carbs: 17.8 g
  • Dietary Fiber: 5.7 g
  • Protein: 5.4 g

View full nutritional breakdown of Roasted Eggplant, Red Pepper and Green Bean Pomegranate Salad calories by ingredient
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Roasted Eggplant, Red Pepper and Green Bean Pomegranate Salad

Submitted by: SPARKHEBA
Roasted Eggplant, Red Pepper and Green Bean Pomegranate Salad

Number of Servings: 4

Ingredients

    Ingredients:
    2 large eggplants (cut into bite sized pieces)
    salt
    1 tablespoon olive oil
    1/2 teaspoon cumin (toasted and ground)
    1/2 teaspoon paprika
    1/2 teaspoon cinnamon
    salt and pepper to taste
    2 roasted red peppers (cut into bite sized pieces)
    1 pound green beans (blanched)
    1/4 cup red onions (diced)
    1/4 cup walnuts (toasted)
    1/4 cup pomegranate seeds
    1/4 cup feta
    1 handful mint (chopped)
    1/4 cup pomegranate vinaigrette


Directions

Directions:
1. Salt the eggplant and let it sit for 20 minute, rinse and pat it dry.
2. Toss the eggplant in the olive oil and season with the cumin, paprika, cinnamon, salt and pepper.
3. Roast the eggplant in a preheated 400 F oven until tender, about 30-40 minutes and set aside.
4. Assemble the salad and toss to coat in the dressing.

Serving Size: 4

Number of Servings: 4

Recipe submitted by SparkPeople user SPARKHEBA.






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