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Roasted Eggplant and Tomato Salad Recipe

Roasted Eggplant and Tomato Salad Recipe

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Ingredients

Count

Nutrition

201

Calories

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Ingredients:

Serving

2 medium eggplants , slice 1/4-inch
3 cups ripe cherry tomatoes, cut in halves
1/4 cup olive oil, divided
10 leaves fresh basil, shredded
salt and pepper

Directions:

Preheat oven to 450 degrees. Place eggplant and cherry tomatoes on nonstick baking sheet, season with salt and pepper and 1/8 cup of olive oil. Roast for 15 minutes or until slightly brown. When done, cut the eggplant in quarters and toss with 1/8 cup of olive oil, fresh basil and salt and pepper.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	201.31 Kcal (843 kJ)
Calories from fat	126.01 Kcal
		% Daily Value*
Total Fat	14g	22%
Sodium	10.22mg	0%
Potassium	792.95mg	17%
Total Carbs	18.25g	6%
Sugars	12.51g	50%
Dietary Fiber	8.01g	32%
Protein	3.45g	7%
Vitamin C	20.5mg	34%
Calcium	34mg	3%

Amount Per 100 g
Calories	56.55 Kcal (237 kJ)
Calories from fat	35.4 Kcal
		% Daily Value*
Total Fat	3.93g	22%
Sodium	2.87mg	0%
Potassium	222.74mg	17%
Total Carbs	5.13g	6%
Sugars	3.51g	50%
Dietary Fiber	2.25g	32%
Protein	0.97g	7%
Vitamin C	5.7mg	34%
Calcium	9.6mg	3%

* 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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