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Roasted Eggplant Salad Recipe

Roasted Eggplant Salad Recipe

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Ingredients:

Serving

1 medium eggplant, cut into 1-inch cubes (about 3/4 lb)
1 cup (1-inch) pieces green bell pepper
1 cup (1-inch) pieces red bell pepper
1 large vidalia or other sweet onion, cut into 8 wedges
1 garlic clove, chopped
1 tbsp olive oil
1/4 tsp salt
1/8 tsp black pepper
1 tsp ground cumin
2 tbsp red wine vinegar
1/4 tsp ground red pepper
1 tbsp finely chopped fresh parsley

Directions:

Preheat oven to 400°.
Combine first 5 ingredients in a shallow roasting pan. Drizzle oil over vegetables. Sprinkle with salt and black pepper, and toss well. Bake at 400° for 45 minutes or until tender, stirring occasionally. Spoon eggplant mixture into a medium bowl; set aside.
Place a small skillet over medium-low heat. Add cumin; saute 20 seconds, stirring constantly. Add cumin, vinegar, and red pepper to eggplant mixture; toss well. Sprinkle with parsley.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	25.05 Kcal (105 kJ)
Calories from fat	16.36 Kcal
		% Daily Value*
Total Fat	1.82g	3%
Sodium	74.86mg	3%
Potassium	43.56mg	1%
Total Carbs	1.78g	1%
Sugars	1.13g	5%
Dietary Fiber	0.43g	2%
Protein	0.09g	0%
Vitamin C	30.5mg	51%
Vitamin A	0.7mg	25%
Iron	12.8mg	71%
Calcium	5.7mg	1%

Amount Per 100 g
Calories	57.04 Kcal (239 kJ)
Calories from fat	37.25 Kcal
		% Daily Value*
Total Fat	4.14g	3%
Sodium	170.49mg	3%
Potassium	99.2mg	1%
Total Carbs	4.05g	1%
Sugars	2.57g	5%
Dietary Fiber	0.98g	2%
Protein	0.2g	0%
Vitamin C	69.5mg	51%
Vitamin A	1.7mg	25%
Iron	29.1mg	71%
Calcium	13mg	1%

* 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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