eggplant and peppers greek
- Number of Servings: 9
Ingredients
Ingredients:2 large eggplants, ends trimmed, sliced crosswise into 1/3-inch slices, or 4 cups2 tablespoons salt2 tablespoons splenda1 red bell pepper, cored and seeds removed, sliced lengthwise into 8 pieces1 yellow bell pepper, cored and seeds removed, sliced lengthwise into 8 pieces1 green bell pepper, cored and seeds removed, sliced lengthwise into 8 pieces1 orange bell pepper, cored and seeds removed, sliced lengthwise into 8 piecesSpinach, fresh, 3 cup *Balsamic Vinaigrette Light w/extra Virgin Olive Oil Reduced Fat Dressing (Kraft), 4 tbspKosher salt and freshly ground black pepper1 teaspoon cumin, toasted and ground1 teaspoon smoked paprika2 tablespoons parsley, chopped2 tablespoon mint, chopped1 tablespoon honey1 lemon, zested and juiced
Place the eggplant slices on a wire rack and sprinkle with salt on both sides. Set aside until eggplant begins to "sweat," usually 15 to 20 minutes.
Preheat a grill to medium-high. Arrange the eggplant and pepper slices on a large baking sheet and brush all pieces on both sides with the dressing Season with Kosher salt and black pepper. Transfer to the grill, in batches if necessary, and cook until softened and nicely marked, 15 to 20 minutes, turning occasionally to promote even browning. Transfer eggplant and peppers to cutting board and coarsely chop. In a medium mixing bow, combine chopped vegetables, and spinach with the cumin, paprika, parsley, mint, honey, lemon zest and juice. Season with salt and pepper. Allow to rest for 1 hour for flavors to combine.
Serving Size: 9 3/4 cup servings
Number of Servings: 9
Recipe submitted by SparkPeople user LITTLEMISS9889.
Preheat a grill to medium-high. Arrange the eggplant and pepper slices on a large baking sheet and brush all pieces on both sides with the dressing Season with Kosher salt and black pepper. Transfer to the grill, in batches if necessary, and cook until softened and nicely marked, 15 to 20 minutes, turning occasionally to promote even browning. Transfer eggplant and peppers to cutting board and coarsely chop. In a medium mixing bow, combine chopped vegetables, and spinach with the cumin, paprika, parsley, mint, honey, lemon zest and juice. Season with salt and pepper. Allow to rest for 1 hour for flavors to combine.
Serving Size: 9 3/4 cup servings
Number of Servings: 9
Recipe submitted by SparkPeople user LITTLEMISS9889.
Nutritional Info Amount Per Serving
- Calories: 44.8
- Total Fat: 0.7 g
- Cholesterol: 0.0 mg
- Sodium: 74.4 mg
- Total Carbs: 10.7 g
- Dietary Fiber: 3.9 g
- Protein: 1.1 g
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