Side Dish

Roasted Eggplant Salad is for Side Dish.

Roasted Eggplant Salad takes several minutes to prepare.

Roasted Eggplant Salad takes 55 minutes to cook.

Roasted Eggplant Salad makes 6 servings.

The ingredients for Roasted Eggplant Salad are:

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

Here is how you make Roasted Eggplant Salad:

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: 6Recipe submitted by SparkPeople user MIMONTICE.

The nutritional information for Roasted Eggplant Salad is:

• 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