- Calories 48
- Caloriesfromfat 38%
- Fat 2g
- Satfat 0.3g
- Monofat 1.3g
- Polyfat 0.3g
- Protein 1.2g
- Carbohydrate 7.6g
- Fiber 1.8g
- Cholesterol 0.0mg
- Iron 1mg
- Sodium 78mg
- Calcium 28mg
Roasted Eggplant "Salad"
Roast eggplant, bell pepper, and onion and serve the "salad" warm with pita bread.
How to Make It
Step 1
Preheat oven to 400°.
Step 2
Combine first 5 ingredients in a shallow roasting pan. Drizzle oil over vegetables. Sprinkle with salt and black pepper, and toss well. Bake at 400° for 45 minutes or until tender, stirring occasionally. Spoon eggplant mixture into a medium bowl; set aside.
Step 3
Place a small skillet over medium-low heat. Add cumin; saute 20 seconds, stirring constantly. Add cumin, vinegar, and red pepper to eggplant mixture; toss well. Sprinkle with parsley.
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