Roasted Eggplant Salad

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

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Nutritional Information

Amount per serving
  • Calories: 318
  • Calories from fat: 25%
  • Fat: 8.9g
  • Saturated fat: 3g
  • Monounsaturated fat: 1.8g
  • Polyunsaturated fat: 1g
  • Protein: 13.1g
  • Carbohydrate: 45.1g
  • Fiber: 0.0g
  • Cholesterol: 15mg
  • Iron: 0.0mg
  • Sodium: 604mg
  • Calcium: 0.0mg

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

  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.
  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.
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