Roasted Eggplant Salad Recipe

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Roasted Eggplant Salad
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Ingredients:

Directions:

  1. Preheat oven to 365 degrees F. Peel the egglants and cut into 1 1/2 inch pieces. Toss the eggplant with the 4 tablespoons oil and place on a.
  2. Baking sheet. Bake 30 minutes, tossing the eggplant every 10 minutes. Peel the garlic, and slice thinly. Add the garlic to the eggplant and toss to mix and cook an additional 10 minutes or until the eggplant is fork tender. Once completely cooked remove from the oven and allow to cool to room temperature.
  3. Cut the tomatoes in half, and thinly slice the onions. Add both to the eggplant and toss together. Tear the basil into small pieces and add to the eggplant mix. Add the capers, chile pepper, vinegar, and remaining 1/4 cup of oil. Season with salt and pepper. serve at room temperature.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 338.72 Kcal (1418 kJ)
Calories from fat 259.43 Kcal
% Daily Value*
Total Fat 28.83g 44%
Sodium 52.36mg 2%
Potassium 770.75mg 16%
Total Carbs 19.27g 6%
Sugars 12.58g 50%
Dietary Fiber 8.17g 33%
Protein 3.55g 7%
Vitamin C 33.7mg 56%
Iron 0.3mg 2%
Calcium 41.4mg 4%
Amount Per 100 g
Calories 91.42 Kcal (383 kJ)
Calories from fat 70.02 Kcal
% Daily Value*
Total Fat 7.78g 44%
Sodium 14.13mg 2%
Potassium 208.02mg 16%
Total Carbs 5.2g 6%
Sugars 3.4g 50%
Dietary Fiber 2.21g 33%
Protein 0.96g 7%
Vitamin C 9.1mg 56%
Iron 0.1mg 2%
Calcium 11.2mg 4%

* 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

  • 8.4
    Points
  • 9
    PointsPlus

Good Points

  • saturated fat free,
  • very low sodium,
  • cholesterol free

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