Roasted Eggplant Salad

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Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 231.9
  • Total Fat: 6.0 g
  • Cholesterol: 0.0 mg
  • Sodium: 54.9 mg
  • Total Carbs: 42.9 g
  • Dietary Fiber: 14.2 g
  • Protein: 9.8 g

View full nutritional breakdown of Roasted Eggplant Salad calories by ingredient
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Number of Servings: 2


    * 2 teaspoons olive oil
    * 1 medium eggplant (about 1 pound), cut into 1-inch cubes
    * 1 medium onion, chopped
    * 1 lg tomato
    * freshly ground black pepper
    * 3 garlic cloves, chopped
    * 6 tablespoons chopped fresh parsley leaves
    * 2 tsp Italian seasoning
    * juice of 1 1/2 lemon
    * 2 oz tomato paste
    * 6 c romaine


Place 3 baking sheets in oven. Preheat to 450.

Drizzle 1 teaspoon of oil over eggplant. before putting in oven. Roast for approximately 30 minutes, stirring 1 or 2.

Meanwhile, mix garlic, pepper, lemon juice, dried seasoning, tomato paste and 1 tsp olive oil together until well-incorporated. Pour over eggplant the second it comes out of the oven. Add onion and tomato. Serve over lettuce.

Number of Servings: 2

Recipe submitted by SparkPeople user CHAKRATEEZE.

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