Oven Eggplant Salad
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 67.0
- Total Fat: 2.8 g
- Cholesterol: 0.0 mg
- Sodium: 156.4 mg
- Total Carbs: 10.5 g
- Dietary Fiber: 3.6 g
- Protein: 1.6 g
View full nutritional breakdown of Oven Eggplant Salad calories by ingredient
Introduction
delicious!! delicious!!Number of Servings: 8
Ingredients
* Eggplant, fresh, 1 eggplant, unpeeled (approx 1-1/4 lb
* *Peppers, sweet, red, fresh, 1 large (2-1/4 per lb, approx 3-3/4"
* Green Peppers (bell peppers), 1.5 cup, chopped
* Onions, raw, 1 small
* *Del Monte Petite Cut Diced Tomatoes, 1.5 cup
* Olive Oil, 1.5 tbsp
* *Kosher Salt, .25 tsp
* Pepper, black, 1 dash
* Oregano, ground, 1 tbsp
Directions
Slice all of the vegetables into 1/2 centimeter slices (cutting the eggplant into rings). Preheat the oven to 180 C (375 F). Take a big pan and throw everything onto the pan. On top, spread the diced tomatoes with the juice. (If there isn't much juice in the can, add a little water.) Add olive oil and the spices and seasonings. After 10 minutes, check and stir a little bit. Keep in the oven until cooked. Serve warm or cold. Store in a sealed container in the fridge and keep for up two weeks.
Eat with black bread and goat cheese for a filling meal! Goes great with a glass of red wine.
Makes 8 1/2 cup servings.
Number of Servings: 8
Recipe submitted by SparkPeople user YIYEHTOV.
Eat with black bread and goat cheese for a filling meal! Goes great with a glass of red wine.
Makes 8 1/2 cup servings.
Number of Servings: 8
Recipe submitted by SparkPeople user YIYEHTOV.
Member Ratings For This Recipe
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