Roasted Eggplant (Aubergine) and Pepper Salad Recipe

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Roasted Eggplant (Aubergine) and Pepper Salad
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Ingredients:

Directions:

  1. Position rack in top third of the oven and preheat to 450 degrees.
  2. Spray large heavy baking sheet with cooking spray.
  3. Combine the eggplant, peppers, garlic and olive oil in a large bowl. Toss well.
  4. Transfer to the prepared sheet. Bake until eggplant is brown and the peppers are tender, stirring every 10 minutes.
  5. Scape vegetables and pan juices into a bowl, saving the garlic for the dressing.
  6. Combine the vinegar, cumin, salt, pepper and cayenne in a food processor.
  7. Peel the roasted garlic, add to the food processor. Puree until smooth.
  8. Toss the vegetables with 1/4 cup of the dressing.
  9. Cool, and let sit for a while to let the flavors develop.
  10. To serve: Bring to room temperature. Mound salad in center of large platter.
  11. Serve with the pita wedges.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 688.64 Kcal (2883 kJ)
Calories from fat 266.67 Kcal
% Daily Value*
Total Fat 29.63g 46%
Sodium 1531.64mg 64%
Potassium 883.18mg 19%
Total Carbs 90.18g 30%
Sugars 14.92g 60%
Dietary Fiber 11.31g 45%
Protein 13.83g 28%
Vitamin C 125.6mg 209%
Vitamin A 3mg 99%
Iron 55.1mg 306%
Calcium 161.9mg 16%
Amount Per 100 g
Calories 118.6 Kcal (497 kJ)
Calories from fat 45.93 Kcal
% Daily Value*
Total Fat 5.1g 46%
Sodium 263.79mg 64%
Potassium 152.11mg 19%
Total Carbs 15.53g 30%
Sugars 2.57g 60%
Dietary Fiber 1.95g 45%
Protein 2.38g 28%
Vitamin C 21.6mg 209%
Vitamin A 0.5mg 99%
Iron 9.5mg 306%
Calcium 27.9mg 16%

* 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

  • 15.4
    Points
  • 18
    PointsPlus

Good Points

  • saturated fat free,
  • cholesterol free

Bad Points

  • High in Sodium

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