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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Roasted Eggplant Salad

Source: dLife

A light and fresh eggplant, pepper, and onion salad tossed with a light cumin vinaigrette.

Nutrition Facts

Makes 8 servings
Amount Per Serving

Calories	40.6

Total Carbs	5.6 g

Dietary Fiber	2.1 g

Sugars	2.4 g

Total Fat	2.0 g

Saturated Fat	0.3 g

Unsaturated Fat	0.2 g

Potassium	135.4 mg

Protein	0.9 g

Sodium	77.0 mg

Dietary Exchanges 2.0 Fat, 0.9 Vegetables,

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

Directions

Preheat oven to 400 degrees F.
Arrange eggplant, bell pepper, onions, and garlic in a roasting pan. Pour oil over top, season with salt and pepper and toss gently. Roast 45 minutes or until vegetables are soft.
Place eggplant mixture into a bowl and reserve.
Heat a frying pan over medium-low heat. Cook cumin 20 seconds, shaking pan continually.
Add cumin, vinegar, and red pepper to eggplant mixture and toss. Top with parsley.