ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Roasted Eggplant Salad

Yield 5 servings (1 serving: 1 1/2 cups vegetable mixture plus 8 pita wedges).
Roast eggplant and a medley of vegetables and cheese and serve the salad with pita bread.

Ingredients

  • 8 ounces fresh shiitake mushrooms
  • 1 1/2 pounds eggplant, peeled and cut into 1-inch cubes
  • 1 1/4 cups frozen whole-kernel corn, thawed
  • Olive oil-flavored vegetable cooking spray
  • 4 ounces reduced-fat Havarti cheese, diced
  • 1 cup finely chopped sweet red pepper
  • 1/2 cup chopped green onions
  • 1 tablespoon sesame seeds, toasted
  • 3 tablespoons white wine vinegar
  • 3 tablespoons low-sodium soy sauce
  • 1 tablespoon lemon juice
  • 2 teaspoons olive oil
  • 5 (8-inch) pita bread rounds
  • 5 green leaf lettuce leaves

Nutrition Information

  • calories 318
  • caloriesfromfat 25 %
  • fat 8.9 g
  • satfat 3 g
  • monofat 1.8 g
  • polyfat 1 g
  • protein 13.1 g
  • carbohydrate 45.1 g
  • fiber 0.0 g
  • cholesterol 15 mg
  • iron 0.0 mg
  • sodium 604 mg
  • calcium 0.0 mg

How to Make It

  1. Remove and discard mushroom stems. Place mushrooms, eggplant, and corn in a large roasting pan coated with cooking spray. Coat eggplant mixture with cooking spray; toss, and coat again with cooking spray. Bake at 450° for 20 minutes or until lightly browned, stirring occasionally. Let cool.

    Local Flavor: Hot and Hot Fish Club - Eggplant
  2. Combine eggplant mixture, cheese, and next 3 ingredients in a large bowl; toss lightly.

  3. Combine vinegar and next 3 ingredients in a jar; cover tightly, and shake vigorously. Pour vinegar mixture over vegetable mixture; toss lightly.

  4. Cut each pita round into 8 wedges; place on a baking sheet coated with cooking spray. Bake at 400° for 5 minutes or until crisp.

  5. To serve, place lettuce on 5 plates. Top each with 1 1/2 cups vegetable mixture. Serve with toasted pita wedges.

Oxmoor House Cooking Light Collection