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Roasted Eggplant and Arugula Salad Recipe

Roasted Eggplant and Arugula Salad Recipe

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Ingredients

Count

Nutrition

191

Calories

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Ingredients:

Serving

5 tbsp olive oil
1 1- lb eggplant--peeled , sliced crosswise
1 inch thick and each slice cut into 4 strips
salt and freshly ground pepper
2 tbsp balsamic vinegar
8 cups bite-size pieces of arugula

Directions:

Preheat the oven to 450°. Pour 2 tablespoons of the oil onto a baking sheet and dip each strip of eggplant into the oil to coat. Season the strips with salt and pepper. Roast the eggplant on the bottom shelf of the oven until tender and deep brown on the underside, about 25 minutes. Using a metal spatula, scrape up the eggplant and transfer to a plate. In a small bowl, combine the remaining 3 tablespoons olive oil with the balsamic vinegar, 1/2 teaspoon salt and 1/4 teaspoon pepper. In a large bowl, toss the arugula with 3 tablespoons of the dressing. Transfer the salad to a platter and arrange the roasted eggplant on top. Drizzle the eggplant with the remaining 2 tablespoons of dressing and serve.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	191.08 Kcal (800 kJ)
Calories from fat	157.86 Kcal
		% Daily Value*
Total Fat	17.54g	27%
Sodium	5.19mg	0%
Potassium	283.35mg	6%
Total Carbs	8.32g	3%
Sugars	5.82g	23%
Dietary Fiber	3.48g	14%
Protein	1.25g	3%
Vitamin C	2.9mg	5%
Iron	0.1mg	1%
Calcium	18.8mg	2%

Amount Per 100 g
Calories	133.74 Kcal (560 kJ)
Calories from fat	110.49 Kcal
		% Daily Value*
Total Fat	12.28g	27%
Sodium	3.63mg	0%
Potassium	198.32mg	6%
Total Carbs	5.83g	3%
Sugars	4.07g	23%
Dietary Fiber	2.44g	14%
Protein	0.88g	3%
Vitamin C	2mg	5%
Iron	0.1mg	1%
Calcium	13.1mg	2%

* 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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