Roasted Eggplant Salad

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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 salad
Number 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.