Roasted Eggplant Salad Recipe

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Ingredients:

Serving

2 small eggplants
4 tbsp olive oil
3 cloves garlic
4 green onions
2 cups cherry tomatoes
1 small bunch fresh basil
2 tsp capers, drained
1 red chile pepper, finely chopped (optional)
1/4 cup extra virgin olive oil
3 tbsp red wine vinegar
salt & pepper

Directions:

Preheat oven to 365 degrees F.
Peel the egglants and cut into 1 1/2 inch pieces.
Toss the eggplant with the 4 tablespoons oil and place on a
Baking sheet.
Bake 30 minutes, tossing the eggplant every 10 minutes.
Peel the garlic, and slice thinly.
Add the garlic to the eggplant and toss to mix and cook an additional 10 minutes or until the eggplant is fork tender.
Once completely cooked remove from the oven and allow to cool to room temperature.
Cut the tomatoes in half, and thinly slice the onions.
Add both to the eggplant and toss together.
Tear the basil into small pieces and add to the eggplant mix.
Add the capers, chile pepper, vinegar, and remaining 1/4 cup of oil. Season with salt and pepper. serve at room temperature.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	334.62 Kcal (1401 kJ)
Calories from fat	259.5 Kcal
		% Daily Value*
Total Fat	28.83g	44%
Sodium	51.46mg	2%
Potassium	736.86mg	16%
Total Carbs	18.35g	6%
Sugars	12.07g	48%
Dietary Fiber	7.98g	32%
Protein	3.34g	7%
Vitamin C	17.5mg	29%
Iron	0.2mg	1%
Calcium	39.9mg	4%

Amount Per 100 g
Calories	93.11 Kcal (390 kJ)
Calories from fat	72.2 Kcal
		% Daily Value*
Total Fat	8.02g	44%
Sodium	14.32mg	2%
Potassium	205.03mg	16%
Total Carbs	5.1g	6%
Sugars	3.36g	48%
Dietary Fiber	2.22g	32%
Protein	0.93g	7%
Vitamin C	4.9mg	29%
Iron	0.1mg	1%
Calcium	11.1mg	4%

* 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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