By TasteGreatFoodie
Roasted Eggplant Salad
4 steps
Prep:10minCook:35min
Roasted Eggplant Salad, filled with zest and flavor, you will absolutely love it!
Updated at: Thu, 21 Nov 2024 12:27:31 GMT
Nutrition balance score
Great
Glycemic Index
26
Low
Nutrition per serving
Calories794.6 kcal (40%)
Total Fat63 g (90%)
Carbs53.8 g (21%)
Sugars31.3 g (35%)
Protein14.8 g (30%)
Sodium1199.5 mg (60%)
Fiber20.8 g (74%)
% Daily Values based on a 2,000 calorie diet
Ingredients
0 servings
1eggplant
whole, sliced into 1/2 inch thick slices
1 pintcherry tomatoes
sliced in half
½ cupparsley
chopped
3 tablespoonsgreen onions
chopped
4 tablespoonslemon juice
2 tablespoonsitalian seasoning
4 tablespoonsolive oil
1 tablespooncapers
3 tablespoonsparmesan cheese
freshly grated
salt
to taste
pomegranate
to garnish
Instructions
Step 1
Preheat oven to 450°F. Place the sliced eggplant on a prepared baking sheet, spray was cooking oil and sprinkle some salt.
Step 2
Bake for 35 minutes. In a bowl add the sliced cherry tomato, and the rest of the ingredients except the the pomegranate.
Step 3
Mix well! Once the I can plans are finished, Cut them into medium size cubes. Leaks into the bowl of mixed veggies and mix in gently.
Step 4
Plate the salad. Garnish with additional freshly grated Parmesan cheese and pomegranate.
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Notes
7 liked
1 disliked
Under 30 minutes
Delicious
Easy
One-dish
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