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

More From Oxmoor House

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


  • 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


  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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Roasted Eggplant Salad Recipe at a Glance
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy