Roasted Eggplant and Tomato Salad

Tasty side dish or great as the main course!

Servings:

Serves 4

Nutrition:

Calories 276, Total Fat 16.9g, Saturated Fat 2.6g, Cholesterol 21mg, Sodium 214mg, Total Carbohydrate 28.9g, Dietary Fiber 8.1g, Total Sugars 8.5g, Protein 5.7g

Recipe

Prep Time/Cook Time:

20 minutes

Ingredients:

1 large eggplant, peeled 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 GROUND BLACK PEPPER
1/8 teaspoon ADAMS GALIC POWDER
2 tablespoons olive oil
1/8 teaspoon ADAMS CRUSHED RED PEPPER

Directions:

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.

Roasted Eggplant and Tomato Salad

Recipe

Connect with Us: