Roasted Eggplant Salad Recipe

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Roasted Eggplant Salad
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Ingredients:

Directions:

  1. Remove and discard mushroom stems. Place mushrooms, eggplant, and corn in a large roasting pan coated with cooking spray. Coat eggplant mixture with cooking spray; toss, and coat again with cooking spray. Bake at 450° for 20 minutes or until lightly browned, stirring occasionally. Let cool.
  2. Combine eggplant mixture, cheese, and next 3 ingredients in a large bowl; toss lightly.
  3. Combine vinegar and next 3 ingredients in a jar; cover tightly, and shake vigorously. Pour vinegar mixture over vegetable mixture; toss lightly.
  4. Cut each pita round into 8 wedges; place on a baking sheet coated with cooking spray. Bake at 400° for 5 minutes or until crisp.
  5. To serve, place lettuce on 5 plates. Top each with 1 1/2 cups vegetable mixture. Serve with toasted pita wedges.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 445.44 Kcal (1865 kJ)
Calories from fat 98.8 Kcal
% Daily Value*
Total Fat 10.98g 17%
Cholesterol 21.32mg 7%
Sodium 857.37mg 36%
Potassium 1339.55mg 29%
Total Carbs 65.02g 22%
Sugars 10.06g 40%
Dietary Fiber 12.04g 48%
Protein 18.74g 37%
Vitamin C 55.4mg 92%
Vitamin A 0.2mg 8%
Iron 5.6mg 31%
Calcium 357.8mg 36%
Amount Per 100 g
Calories 66.33 Kcal (278 kJ)
Calories from fat 14.71 Kcal
% Daily Value*
Total Fat 1.63g 17%
Cholesterol 3.17mg 7%
Sodium 127.66mg 36%
Potassium 199.46mg 29%
Total Carbs 9.68g 22%
Sugars 1.5g 40%
Dietary Fiber 1.79g 48%
Protein 2.79g 37%
Vitamin C 8.3mg 92%
Iron 0.8mg 31%
Calcium 53.3mg 36%

* 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

  • 9
    Points
  • 11
    PointsPlus

Good Points

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

Bad Points

  • High in Sodium

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