Vegetarian

Linda's Eggplant Salsa is for Snack.

Linda's Eggplant Salsa takes several minutes to prepare.

Linda's Eggplant Salsa takes several minutes to cook.

Linda's Eggplant Salsa makes 36 servings.

The ingredients for Linda's Eggplant Salsa are:

1 eggplant, cut into 1/2 inch rounds
1 medium onion, cut into 3/4 inch rounds
3 garlic cloves, roughly chopped
1 teaspoon salt
1/4 teaspoon red pepper flakes
1/2 teaspoon pepper
1/4 olive oil

1/4 cup jarred red pepper, cut into 1/4 inch pieces
1/4 cup kalamata olives, cut into eighths (can also use green olives or any that you like)
1 Tablespoon balsamic binegar
1 Tablespoon lemon juice

Here is how you make Linda's Eggplant Salsa:

Preheat oven to 400 degrees to roast the vegetables.Place egglplant, onions, garlic, oil, salt pepper and red pepper flakes into a bowl and toss. Transfer vegetables to a baking sheet and roast for 15-20 minutes until soft and golden. If possible, lie the eggplant pieces flat so it browns easier.Turn vegetables over and continue to roast for 15-20 minutes longer.Cool vegetables and cut into 1/2 inch pieces. Place vegetabes into a large bowl and add teh remaining ingredients. Toss to combine and refrigerate. Salsa will keep for at least 3 days covered tightly.Use on toasted slices of french bread....or crackers.Serving Size: makes 2 cupsNumber of Servings: 36Recipe submitted by SparkPeople user KATHY882.

The nutritional information for Linda's Eggplant Salsa is:

• Servings Per Recipe: 36
• Amount Per Serving
• Calories: 21.6

• Total Fat: 1.7 g
• Cholesterol: 0.0 mg
• Sodium: 68.5 mg
• Total Carbs: 1.4 g
• Dietary Fiber: 0.5 g
• Protein: 0.2 g

The dietary needs meet for Linda's Eggplant Salsa is Vegetarian