Roasted Eggplant Salad

recipe
Roast eggplant and a medley of vegetables and cheese and serve the salad with pita bread.

Yield:

5 servings (1 serving: 1 1/2 cups vegetable mixture plus 8 pita wedges).

Recipe from

Oxmoor House

Nutritional 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

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

Preparation

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.

Combine eggplant mixture, cheese, and next 3 ingredients in a large bowl; toss lightly.

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

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.

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

Note:

Oxmoor House Cooking Light Collection

January 1996
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