Roasted Eggplant, Red Pepper and Green Bean Pomegranate Salad
- Number of Servings: 4
Ingredients
Ingredients:2 large eggplants (cut into bite sized pieces)salt1 tablespoon olive oil1/2 teaspoon cumin (toasted and ground)1/2 teaspoon paprika1/2 teaspoon cinnamonsalt and pepper to taste2 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 seeds1/4 cup feta1 handful mint (chopped)1/4 cup pomegranate vinaigrette
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.
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.
Nutritional Info 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
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