Roasted Eggplant Salad
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 large eggplant1/2 to 1 bulb of garlic (depending on your taste)1 tbsp Olive Oil1/4 Cup of Light MayonnaiseDash of Salt and Pepper
Pre-heat oven to 350 degrees.
Slice Eggplant into 1/2 inch thick slices.
Separate garlic bulb into cloves and remove skins.
Place sliced eggplant and garlic into a roasting pan. Drizzle with olive oil. Cover and bake for about an hour (eggplant will be soft).
Place roasted eggplant and garlic into a bowl or food processor. Add light mayonnaise and salt and pepper. Blend together with hand blender or in the food proccessor. Let cool.
Eat as a dip with slices of pita as a snack, or spread over bread for lunch.
Number of Servings: 8
Recipe submitted by SparkPeople user K_SPRINGTHORPE.
Slice Eggplant into 1/2 inch thick slices.
Separate garlic bulb into cloves and remove skins.
Place sliced eggplant and garlic into a roasting pan. Drizzle with olive oil. Cover and bake for about an hour (eggplant will be soft).
Place roasted eggplant and garlic into a bowl or food processor. Add light mayonnaise and salt and pepper. Blend together with hand blender or in the food proccessor. Let cool.
Eat as a dip with slices of pita as a snack, or spread over bread for lunch.
Number of Servings: 8
Recipe submitted by SparkPeople user K_SPRINGTHORPE.
Nutritional Info Amount Per Serving
- Calories: 54.3
- Total Fat: 4.2 g
- Cholesterol: 2.6 mg
- Sodium: 139.2 mg
- Total Carbs: 4.1 g
- Dietary Fiber: 0.7 g
- Protein: 0.5 g