Appetizers / Soups / Salads

Roasted Eggplant Salad - Greek takes 15 minutes to prepare.

Roasted Eggplant Salad - Greek takes 30 minutes to cook.

Roasted Eggplant Salad - Greek makes 16 servings.

The ingredients for Roasted Eggplant Salad - Greek are:

2 large eggplants
Juice of one lemon
Juice of one lime
2 TBl white vinegar
4 TBL olive oil
1 large onion
3 cloves garlic
1/2 tsp dried oregano
1/4 cup fresh parsley, chopped
1 TBL fresh mint, chopped
Salt and pepper to taste

Here is how you make Roasted Eggplant Salad - Greek:

Roast eggplant 30 minutes in oven or on BBQ grill. I put the eggplant on a roasting pan in the BBQ and the temp on the BBQ read 350*.-While that is roasting, prepare and put all the other ingredients into the food process or blender. For a milder flavor, Instead of putting the onion and garlic in raw microwave for 30 seconds with a bit of olive oil in a microwave safe glass bowl.- Once the eggplant is done, cool it a bit and scoop out the inside. Add to food processor or blender. Process course or smooth depending on preference. - Serve with crackers as a dip or as is on the side. Makes approx 8 cups or 16 1/2 cup servings. Number of Servings: 16Recipe submitted by SparkPeople user DEE_SPARKS.

The nutritional information for Roasted Eggplant Salad - Greek is:

• Servings Per Recipe: 16
• Amount Per Serving
• Calories: 59.2

• Total Fat: 3.6 g
• Cholesterol: 0.0 mg
• Sodium: 3.2 mg
• Total Carbs: 7.4 g
• Dietary Fiber: 2.8 g
• Protein: 1.1 g

The dietary needs meet for Roasted Eggplant Salad - Greek is Vegan