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Roasted Eggplant Salad
Source: dLife

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

Prep Time: 20 minutes
Cook Time: 20 minutes
Difficulty: Easy

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
1/2 Fat , 1 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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0 3/4 lb  fresh eggplant, cubed
1 cup  chopped green bell peppers
1 cup  red bell peppers, sliced
1 cup  Onion, vidalia, fresh, chopped
1 each  medium garlic cloves
1 tbsp  olive oil
0 1/4 tsp  salt
0.125 tsp  black pepper
1 tsp  ground cumin
2 tbsp  red wine vinegar
0 1/4 tsp  ground red pepper (cayenne)
1 tbsp  chopped parsley
  1. Preheat oven to 400 degrees F.
  2. 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.
  3. Place eggplant mixture into a bowl and reserve.
  4. Heat a frying pan over medium-low heat. Cook cumin 20 seconds, shaking pan continually.
  5. Add cumin, vinegar, and red pepper to eggplant mixture and toss. Top with parsley.

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