Roasted Eggplant Salad

Servings = 8 | Serving size =about one cup

This recipe can be multiplied by 2.

This recipe can be divisible by 2.

This recipe keeps well in the refrigerator for about 72 hours.

spray olive oil
2 medium eggplant (cut into 1/2 inch cubes)
2 medium yellow onions (cut into 1/8 wedges)
1 pint grape tomatoes
1/4 cup slivered almonds
1/2 tsp salt
fresh ground black pepper
2 Tbsp extra virgin olive oil
3 Tbsp balsamic vinegar
1/4 cup fresh basil (chiffonade)
1 Tbsp fresh oregano
1 bulb roasted garlic (chopped)

Preheat oven to 325°F. Place a large roasting pan in the oven. When the oven is hot lightly spray the pan with oil and add the eggplant, onions, tomatoes and almonds.

Return the pan to the oven and roast for about 30 - 40 minutes. Stir the vegetables about every 10 minutes. They may require a light spray once or twice with the oil to keep them from sticking.

Remove form the oven and let the vegetables cool slightly. Place in a large mixing bowl and add the salt, pepper, olive oil, vinegar, basil, oregano and roasted garlic.

Stir well and chill.

** The garlic can be roasted at the same time as the vegetables using the Roasted Garlic recipe. Alternatively, add 5 cloves of minced garlic with the veggies before roasting. The flavor will be less subtle but is quite good (and the recipe is easier if you haven’t roasted the garlic).

Nutrition Facts

Serving size: 1 cup | Servings 8

Calories 118 | Calories from Fat 58

Amount Per Serving (% Daily Value)

Total Fat 7g (10%) | Saturated Fat 1g (4%)

Monounsaturated Fat 4g | Trans Fat 0g

Cholesterol 0 mg (0 %) | Sodium 151 mg (6 %)

Total Carbohydrates 14g (5%) | Sugars 5g

Dietary Fiber 5g (22%) | Protein 3g

Vitamin A 7% | Vitamin C 16 % | Calcium 5% | Iron 5%

Vitamin K 14 mcg  | Potassium  445 mg | Magnesium  41 mg

 
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