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Roasted Eggplant Garlic Salad (Kathleen Daelemans) Recipe

Roasted Eggplant Garlic Salad (Kathleen Daelemans) Recipe

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Roasted Eggplant Garlic Salad (Kathleen Daelemans)

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Ingredients

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Nutrition

Calories

Total time

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Ingredients:

Serving

1 small eggplant
1 onion
2 cloves garlic, unpeeled
1 tbsp extra-virgin olive oil
2 tsp balsamic vinegar
1 tbsp freshly squeezed lemon juice
1 tbsp grated parmesan
salt and coarsely ground black pepper
1/4 cup loosely packed cilantro, roughly chopped

Directions:

Preheat oven to 400 degrees F.
Rub the eggplant and onion with the olive oil. Place on a baking sheet. Bake until the eggplant and onion have both softened, turning once, about 25 to 30 minutes. Add the garlic to the baking sheet with the eggplant and onions at the halfway point, after about 15 minutes. Cool until warm enough to handle.
Peel the eggplant and the garlic and place in the bowl of a food processor. Cut the onion into quarters or large chunks, and add to food processor. Add vinegar, lemon juice, Parmesan, salt, and pepper. Pulse until combined. Pulse longer if making a dip. Add cilantro. Taste and adjust seasonings. Refrigerate until ready to eat.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	55.57 Kcal (233 kJ)
Calories from fat	24.53 Kcal
		% Daily Value*
Total Fat	2.73g	4%
Cholesterol	0.73mg	0%
Sodium	15.96mg	1%
Potassium	214.72mg	5%
Total Carbs	7.1g	2%
Sugars	4.15g	17%
Dietary Fiber	2.7g	11%
Protein	1.34g	3%
Vitamin C	4.3mg	7%
Iron	0.1mg	0%
Calcium	23.2mg	2%

Amount Per 100 g
Calories	53.46 Kcal (224 kJ)
Calories from fat	23.59 Kcal
		% Daily Value*
Total Fat	2.62g	4%
Cholesterol	0.71mg	0%
Sodium	15.35mg	1%
Potassium	206.57mg	5%
Total Carbs	6.83g	2%
Sugars	4g	17%
Dietary Fiber	2.59g	11%
Protein	1.29g	3%
Vitamin C	4.1mg	7%
Iron	0.1mg	0%
Calcium	22.3mg	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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