Roasted Eggplant Salad
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 40.6
- Total Fat: 1.1 g
- Cholesterol: 0.0 mg
- Sodium: 37.1 mg
- Total Carbs: 7.6 g
- Dietary Fiber: 2.8 g
- Protein: 1.3 g
View full nutritional breakdown of Roasted Eggplant Salad calories by ingredient
Introduction
Roasted eggplant, tomato and red pepper salad Roasted eggplant, tomato and red pepper saladNumber of Servings: 6
Ingredients
-
1 large eggplant (1.25 - 1.5 lbs)
1 teaspoon olive oil
1 cup diced tomato
1/2 cup diced roasted red bell pepper *
1/4 cup chopped parsley
2 Tablespoons sliced green onions
2 teaspoons fresh lemon juice
3/4 teaspoon salt
1/2 teaspoon freshly ground pepper
Directions
Rub eggplant with oil. Grill until very soft or bake in preheated 400-degree oven 45-55 minutes. Cool. Slit skin and remove. Cut flesh into chunks.
In medium serving bowl, combine eggplant chunks and remaining ingrediants. Mix well. Serve at room temperature.
* Buy roasted peppers in a jar or roast your own. To roast red peppers: Cook peppers over open flame or under broiler until skin blisters and turns black on all sides. Transfer peppers to paper bag. Close bag and set aside for 15-20 minutes. Remove peppers from bag. Split peppers and remove skin and seeds. Do not rinse!
Number of Servings: 6
Recipe submitted by SparkPeople user MIMONTICE.
In medium serving bowl, combine eggplant chunks and remaining ingrediants. Mix well. Serve at room temperature.
* Buy roasted peppers in a jar or roast your own. To roast red peppers: Cook peppers over open flame or under broiler until skin blisters and turns black on all sides. Transfer peppers to paper bag. Close bag and set aside for 15-20 minutes. Remove peppers from bag. Split peppers and remove skin and seeds. Do not rinse!
Number of Servings: 6
Recipe submitted by SparkPeople user MIMONTICE.