Roasted Eggplant Salad
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
* 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
Place 3 baking sheets in oven. Preheat to 450.
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.
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.
Nutritional Info Amount Per Serving
- Calories: 231.9
- Total Fat: 6.0 g
- Cholesterol: 0.0 mg
- Sodium: 54.9 mg
- Total Carbs: 42.9 g
- Dietary Fiber: 14.2 g
- Protein: 9.8 g
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