eggplant salad
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
* Olive Oil, .25 cup (remove) * *Lemon Juice, 1 lemon yields (remove) * Salt, .75 tsp (remove) * Pepper, black, .5 tsp (remove) * Eggplant, fresh, 1 eggplant, unpeeled (approx 1-1/4 lb (remove) * Garlic, 1 clove (remove) * Capers, canned, 1 tbsp, drained (remove) * Peppers, sweet, red, raw, sliced, 2 cup (remove) * *cherry tomato, 1 cup (remove) * *Fresh Mint, 4 tbsp (remove)
preheat oven 425
whisk together oil,lemon juice,salt pepper
cut up egglant with skin into 1'' chucks
toss with 1/3 cup dressing
arrange on baking sheet
bake, tossing occassionally until golden and tender around the edges 30 min or so
let cool
whisk garlic capers into reserved vinaigrette
in a large bowl combineeggplant, peppers(you can mix up red green and yellow ones if you want)
tomatoes cut in half/ any tomatoes work
and mint leaves
add dressing serve chilled or at room temp
Number of Servings: 6
Recipe submitted by SparkPeople user ZZGISH.
whisk together oil,lemon juice,salt pepper
cut up egglant with skin into 1'' chucks
toss with 1/3 cup dressing
arrange on baking sheet
bake, tossing occassionally until golden and tender around the edges 30 min or so
let cool
whisk garlic capers into reserved vinaigrette
in a large bowl combineeggplant, peppers(you can mix up red green and yellow ones if you want)
tomatoes cut in half/ any tomatoes work
and mint leaves
add dressing serve chilled or at room temp
Number of Servings: 6
Recipe submitted by SparkPeople user ZZGISH.
Nutritional Info Amount Per Serving
- Calories: 122.9
- Total Fat: 9.4 g
- Cholesterol: 0.0 mg
- Sodium: 338.3 mg
- Total Carbs: 10.0 g
- Dietary Fiber: 3.5 g
- Protein: 1.7 g
Member Reviews