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Eggplant, Lemon and Pepper Salad Recipe

Eggplant, Lemon and Pepper Salad Recipe

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Ingredients:

Serving

2 eggplants, diced
1 red onion, chopped
6 garlic cloves, kept whole
2 red peppers , deseeded and chopped
4 tbsp olive oil
4 tomatoes, chopped
1 lemon , zest and juice
4 tbsp mint, chopped
4 oz black olives
salt and pepper

Directions:

Heat the oven to 425°F.
Toss the eggplants, onion, garlic and peppers togeter with the oil and roast for 30 mins until the vegetables are tender.
Tip into a bowl. This can be done a day ahead.
Add the tomatoes, lemon juice and zest and some seasoning. Stir in the mint and the olives.
Serve at room temperature.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	189.33 Kcal (793 kJ)
Calories from fat	109.79 Kcal
		% Daily Value*
Total Fat	12.2g	19%
Sodium	305.19mg	13%
Potassium	647.58mg	14%
Total Carbs	18.45g	6%
Sugars	10.18g	41%
Dietary Fiber	8.06g	32%
Protein	2.99g	6%
Vitamin C	69.9mg	117%
Vitamin A	0.5mg	16%
Iron	59.4mg	330%
Calcium	62.4mg	6%

Amount Per 100 g
Calories	62.53 Kcal (262 kJ)
Calories from fat	36.26 Kcal
		% Daily Value*
Total Fat	4.03g	19%
Sodium	100.8mg	13%
Potassium	213.89mg	14%
Total Carbs	6.09g	6%
Sugars	3.36g	41%
Dietary Fiber	2.66g	32%
Protein	0.99g	6%
Vitamin C	23.1mg	117%
Vitamin A	0.2mg	16%
Iron	19.6mg	330%
Calcium	20.6mg	6%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

4

Points
5

PointsPlus

Good Points

saturated fat free,
low sodium,
cholesterol free,
good source of fiber

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