Side Pannel
Roasted Eggplant Salad
Roasted Eggplant Salad
- Recipe Submitted by ADMIN on 09/26/2007
Category: Appetizers, Salads
Ingredients List
- 1 Head garlic
- Salt; as directed
- Olive oil spray
- 2 Eggplants; cut into 1-inch
- -slices
- 2 tb Chopped fresh cilantro
- 2 tb Minced green onion
- 2 ts Minced fresh basil; plus
- 2 Basil leaves; cut crosswise
- -into thin strips
- 4 ts Balsamic vinegar
- 2 ts Lemon juice
- 1 sm Tomato; chopped
- 4 sl Rustic bread; toasted
Directions
1) Cut top quarter off garlic head. Place whole head on square of foil.
Sprinkle with salt to taste and spray lightly with olive oil cooking spray.
Fold edges of foil to seal. Set aside.
2) Arrange eggplant slices in single layer on baking sheets sprayed with
olive oil cooking spray. Lightly spray eggplant with cooking spray. Place
garlic packet on baking sheet with eggplant slices. Roast garlic and
eggplant at 425F degrees until eggplant is tender and lightly browned and
garlic is soft, about 25 minutes. Let cool to room temperature.
3) Remove peel from eggplant slices and break up into shreds or small
pieces. Place in bowl and stir in cilantro, onions and 2 teaspoons minced
basil.
4) Squeeze garlic from cooked cloves into separate small bowl and mash.
Stir in vinegar, lemon juice and 1/2 teaspoon salt. Stir mixture into
eggplant. Let eggplant chill in refrigerator at least 30 minutes to allow
flavors to blend.
5) Spoon eggplant onto platter. Sprinkle chopped tomato around eggplant and
sprinkle with basil strips. Serve with toasted bread.
NUTRITION est by publisher: 4 servings. Each serving; 136 calories; 284 mg
sodium; 1 mg cholesterol; 1 gram fat; 28 grams carbohydrates; 5 grams
protein;
0.94 gram flber.
NOTES : The low-fat kitchen reduces fat and calories by roasting instead of
frying. Garlic puree dresses the salad. "Often eggplant slices are fried
and when they are, they absorb a great deal of oil. For this salad
almost a dip that works well with bruschette - eggplant slices are roasted
to bring out their smoky flavor. No extra oil is needed to dress the
eggplant when you mix it with a roasted garlic puree." -DD
Sprinkle with salt to taste and spray lightly with olive oil cooking spray.
Fold edges of foil to seal. Set aside.
2) Arrange eggplant slices in single layer on baking sheets sprayed with
olive oil cooking spray. Lightly spray eggplant with cooking spray. Place
garlic packet on baking sheet with eggplant slices. Roast garlic and
eggplant at 425F degrees until eggplant is tender and lightly browned and
garlic is soft, about 25 minutes. Let cool to room temperature.
3) Remove peel from eggplant slices and break up into shreds or small
pieces. Place in bowl and stir in cilantro, onions and 2 teaspoons minced
basil.
4) Squeeze garlic from cooked cloves into separate small bowl and mash.
Stir in vinegar, lemon juice and 1/2 teaspoon salt. Stir mixture into
eggplant. Let eggplant chill in refrigerator at least 30 minutes to allow
flavors to blend.
5) Spoon eggplant onto platter. Sprinkle chopped tomato around eggplant and
sprinkle with basil strips. Serve with toasted bread.
NUTRITION est by publisher: 4 servings. Each serving; 136 calories; 284 mg
sodium; 1 mg cholesterol; 1 gram fat; 28 grams carbohydrates; 5 grams
protein;
0.94 gram flber.
NOTES : The low-fat kitchen reduces fat and calories by roasting instead of
frying. Garlic puree dresses the salad. "Often eggplant slices are fried
and when they are, they absorb a great deal of oil. For this salad
almost a dip that works well with bruschette - eggplant slices are roasted
to bring out their smoky flavor. No extra oil is needed to dress the
eggplant when you mix it with a roasted garlic puree." -DD
Tweet
Recipes by Course
Recipes by Main Ingredient
Recipes by Cuisine
Recipes by Preparation
Recipes by Occasion
Recipes by Dietary
Who loves our Healthy Recipes?
Quick Links
Main Ingredient
Preparation
- Copyright © 2016, CompleteRecipes.com
- Terms of Service
- /
- Privacy
