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–+ servings
Roasted Eggplant Salad

Roasted Eggplant Salad Recipe

Calories130 kcal
Carbohydrates23.6 g
Fat4.3 g
Protein3.8 g
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes

Ingredients

  • 2 large eggplants
  • 2 tomatoes - (finely diced)
  • 1 red bell pepper - (finely diced)
  • 1 green pepper - (finely diced)
  • 1 small onion - (finely diced)
  • 2 cloves of garlic - (minced)
  • 1 tbsp olive oil
  • ½ cup cilantro - (finely chopped)
  • Juice from 1 lemon
  • Salt and pepper to taste

Instructions

  • Preheat oven to 400 degrees, and line a baking sheet with foil or parchment paper. Mist with cooking spray.
  • Cut the eggplants in half lengthwise, and place on baking sheet cut side up. Mist with cooking spray, and sprinkle with salt. Place in oven and roast for about 20-25 minutes, or until the eggplant becomes very soft and tender, and begins to char. Remove from oven and let cool for about 10 minutes.
  • In the meantime, place all the other diced veggies in a large bowl. Now, scoop out the inside flesh from the eggplant and add it to the bowl. The flesh should be very soft and squishy. Mash it with a fork to help break it apart.
  • Add in olive oil, cilantro, garlic, lemon juice, and salt and pepper and mix well. Serve warm or cold.

Notes

The entire recipe makes 4 servings
The serving size is about 1/2 cup
 

Nutrition

Calories: 130 kcal (7%)Carbohydrates: 23.6 g (8%)Protein: 3.8 g (8%)Fat: 4.3 g (7%)Saturated Fat: 0.5 g (3%)Cholesterol: 0 mgSodium: 11 mgPotassium: 840 mg (24%)Fiber: 10.1 g (42%)Sugar: 13.7 g (15%)Calcium: 30 mg (3%)Iron: 1.1 mg (6%)