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Roasted Pepper And Eggplant Salad Recipe
|Japanese eggplants||4 Small, cut in half lengthwise|
|Red onion||1 Small, peeled and cut in half|
|Red bell pepper||1 Medium, cut in half and seeded|
|Olive oil||6 Teaspoon, divided use|
|Crumbled feta cheese||1⁄4 Cup (4 tbs)|
|Balsamic vinegar||3 Teaspoon|
|Lemon juice||1 Teaspoon|
|Dijon mustard||1⁄4 Teaspoon|
|Garlic||1 Clove (5 gm), minced|
|Minced fresh basil leaves||2 Teaspoon|
Serving size: Complete recipe
Calories 782 Calories from Fat 363
% Daily Value*
Total Fat 41 g63.5%
Saturated Fat 10.3 g51.4%
Trans Fat 0 g
Cholesterol 33.4 mg11.1%
Sodium 456.9 mg19%
Total Carbohydrates 99 g32.9%
Dietary Fiber 51.4 g205.6%
Sugars 45 g
Protein 22 g43.9%
Vitamin A 100.5% Vitamin C 333.9%
Calcium 35.9% Iron 26.8%
*Based on a 2000 Calorie diet
Roast for 15 to 20 minutes or until lightly browned.
Arrange the eggplant around the edge of a platter.
Separate the onion rings and place in the center of the platter.
Cut the peppers into strips and place around the onions.
Sprinkle with feta cheese.
To make the dressing, whisk the remaining olive oil, balsamic, lemon juice, mustard, garlic and minced basil in a small bowl.
Pour over the salad and serve immediately.