Oven Eggplant Salad


4.7 of 5 (3)
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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
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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.

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