Roasted Eggplant Salad
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 large eggplant (1.25 - 1.5 lbs)1 teaspoon olive oil1 cup diced tomato1/2 cup diced roasted red bell pepper *1/4 cup chopped parsley2 Tablespoons sliced green onions2 teaspoons fresh lemon juice3/4 teaspoon salt1/2 teaspoon freshly ground pepper
Rub eggplant with oil. Grill until very soft or bake in preheated 400-degree oven 45-55 minutes. Cool. Slit skin and remove. Cut flesh into chunks.
In medium serving bowl, combine eggplant chunks and remaining ingrediants. Mix well. Serve at room temperature.
* Buy roasted peppers in a jar or roast your own. To roast red peppers: Cook peppers over open flame or under broiler until skin blisters and turns black on all sides. Transfer peppers to paper bag. Close bag and set aside for 15-20 minutes. Remove peppers from bag. Split peppers and remove skin and seeds. Do not rinse!
Number of Servings: 6
Recipe submitted by SparkPeople user MIMONTICE.
In medium serving bowl, combine eggplant chunks and remaining ingrediants. Mix well. Serve at room temperature.
* Buy roasted peppers in a jar or roast your own. To roast red peppers: Cook peppers over open flame or under broiler until skin blisters and turns black on all sides. Transfer peppers to paper bag. Close bag and set aside for 15-20 minutes. Remove peppers from bag. Split peppers and remove skin and seeds. Do not rinse!
Number of Servings: 6
Recipe submitted by SparkPeople user MIMONTICE.
Nutritional Info Amount Per Serving
- Calories: 40.6
- Total Fat: 1.1 g
- Cholesterol: 0.0 mg
- Sodium: 37.1 mg
- Total Carbs: 7.6 g
- Dietary Fiber: 2.8 g
- Protein: 1.3 g
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