Vegetarian

Summer Eggplant Sallad is for Side Dish.

Summer Eggplant Sallad takes several minutes to prepare.

Summer Eggplant Sallad takes several minutes to cook.

Summer Eggplant Sallad makes 4 servings.

The ingredients for Summer Eggplant Sallad are:

2 medium red bell peppers
1 medium tomato, peeled and seeded
3 tablespoons no-salt-added tomato paste
2 tablespoons water (plus more if needed)
1/2 teaspoon salt, divided
Dash of ground red pepper
3 garlic cloves, thinly sliced
2 tablespoons olive oil
1 pound eggplant, cut into (1-inch) cubes
1/4 teaspoon freshly ground black pepper

Here is how you make Summer Eggplant Sallad:

1. Preheat broiler. 2. Cut bell peppers in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 12 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 10 minutes. Peel and chop. 3. Place tomato in a blender; process until smooth. Combine tomato puree, tomato paste, 2 tablespoons water, 1/4 teaspoon salt, ground red pepper, and garlic in a blender; process until smooth. 4. Heat oil in a saucepan over medium heat. Add eggplant; cook 30 minutes or until tender, stirring frequently. Stir in bell pepper and tomato mixture. Cook 5 minutes. Stir in remaining 1/4 teaspoon salt and black pepperServing Size: 4 servings (1/2 cup)Number of Servings: 4Recipe submitted by SparkPeople user KLAWSON17.

The nutritional information for Summer Eggplant Sallad is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 131.5

• Total Fat: 7.2 g
• Cholesterol: 0.0 mg
• Sodium: 404.5 mg
• Total Carbs: 16.8 g
• Dietary Fiber: 5.6 g
• Protein: 2.9 g

The dietary needs meet for Summer Eggplant Sallad is Vegan