Roasted Eggplant and Tomato Salad

Serves: 4

  • 1 large eggplant, pealed and diced
  • 1 cup cherry tomatoes
  • 1 can (15oz) drained garbanzo beans
  • 1/2 cup chopped red onion
  • 1 head chopped romaine lettuce
  • 1/4 cup shredded parmesan cheese
  • 1/2 cup Italian dressing
  • 1/8 teaspoon ADAMS RED PEPPER FLAKES
  • 1/8 teaspoon ADAMS GROUND BLACK PEPPER
  • 1/8 teaspoon ADAMS SALT
  • 1/8 teaspoon ADAMS GALIC POWDER
  • 2 tablespoons olive oil
Preheat oven to 350 degrees. In a bowl, mix oil, spices, eggplant and tomatoes together until well coated. On a baking pan, spread mixture out in thin layer. Bake for 15 minutes allowing eggplant and tomatoes to soften. Remove eggplant mixture and let cool for 10-15 minutes. In a bowl, mix eggplant mixture, beans, red onion, and Italian dressing together. Place in refrigerator and let sit until chilled through. Separate lettuce onto 4 plates. Top with eggplant mixture and grated cheese.

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roasted eggplant and tomato salad

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