Appetizers / Soups / Salads

Oven Eggplant Salad takes 10 minutes to prepare.

Oven Eggplant Salad takes 30 minutes to cook.

Oven Eggplant Salad makes 8 servings.

The ingredients for Oven Eggplant Salad are:

* 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

Here is how you make Oven Eggplant Salad:

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: 8Recipe submitted by SparkPeople user YIYEHTOV.

The nutritional information for Oven Eggplant Salad is:

• 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