Roasted Eggplant Salad For Summer
July 13, 2015 9 Comments
Eggplant is fresh, now, and filled with fiber and low in calories.
You got to get yourself an eggplant and roast it. This recipe is easy and I found out that the latest eggplants on the market don’t need any salting to remove bitterness. Yes, these babies are naturally sweet.
Roasting eggplant at a high temperature with some balsamic vinegar thrown in – makes it taste quite sweet. I fell madly, instantly in love with this roasted eggplant and hid it from my husband.
You can eat it plain, stuff it in a pita, mix it with cherry tomatoes and salad greens, put it on top of rice – add cheddar cheese and bacon for all I care. It is awesome!
Use the food processor to mince the garlic and onion to save time.
How do you cook eggplant? Do you worry about salting it?
Roasted Eggplant Recipe
Makes 4 servings, ¾ cup per serving
1 large eggplant, chopped (about 7 cups)
3 garlic cloves, peeled and minced
1 small red onion, minced
1 tablespoon olive oil
¼ cup balsamic vinegar
salt and pepper to taste
Preheat oven to 400 F. Mix the eggplant, garlic, onion, olive oil, and vinegar in a 9x13x2-inch baking dish.
Bake for 10 minutes. Take out and toss the eggplant and bake for another 15 minutes until softened and juicy.
Add salt and pepper to taste. Enjoy hot, cold, or room temperature.
For ¾ cup serving = 80 calories, 3.8 g fat, 0.5 g saturated fat, 11.0 g carbohydrates, 5.1 g sugar, 1.7 g protein, 5.5 g fiber, 4 mg sodium, 2 Points+
Points values are calculated by Snack Girl and are provided for information only.
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