Roasted Eggplant Salad

Roasted Eggplant Recipe

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Makes 4 servings, ¾ cup per serving

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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.

Nutrition Facts

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. See all Snack Girl Recipes

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