Roasted Eggplant Salad

Recipe look good to you?     

Roasted Eggplant Salad Ingredients

1 Head garlic	2 ts Minced fresh basil; plus
Salt; as directed	2 Basil leaves; cut crosswise
Olive oil spray	4 ts Balsamic vinegar
2 Eggplants; cut into 1-inch	2 ts Lemon juice
2 tb Chopped fresh cilantro	1 sm Tomato; chopped
2 tb Minced green onion	4 sl Rustic bread; toasted

Instructions for Roasted Eggplant Salad

1) Cut top quarter off garlic head. Place whole head on square of foil. Sprinkle with salt to taste and spray lightly with olive oil cooking spray. Fold edges of foil to seal. Set aside. 2) Arrange eggplant slices in single layer on baking sheets sprayed with olive oil cooking spray. Lightly spray eggplant with cooking spray. Place garlic packet on baking sheet with eggplant slices. Roast garlic and eggplant at 425F degrees until eggplant is tender and lightly browned and garlic is soft, about 25 minutes. Let cool to room temperature. 3) Remove peel from eggplant slices and break up into shreds or small pieces. Place in bowl and stir in cilantro, onions and 2 teaspoons minced basil. 4) Squeeze garlic from cooked cloves into separate small bowl and mash. Stir in vinegar, lemon juice and 1/2 teaspoon salt. Stir mixture into eggplant. Let eggplant chill in refrigerator at least 30 minutes to allow flavors to blend. 5) Spoon eggplant onto platter. Sprinkle chopped tomato around eggplant and sprinkle with basil strips. Serve with toasted bread. NUTRITION est by publisher: 4 servings. Each serving; 136 calories; 284 mg sodium; 1 mg cholesterol; 1 gram fat; 28 grams carbohydrates; 5 grams protein; 0.94 gram flber. NOTES : The low-fat kitchen reduces fat and calories by roasting instead of frying. Garlic puree dresses the salad. "Often eggplant slices are fried and when they are, they absorb a great deal of oil. For this salad -- almost a dip that works well with bruschette - eggplant slices are roasted to bring out their smoky flavor. No extra oil is needed to dress the eggplant when you mix it with a roasted garlic puree." -DD Recipe by: LOW-FAT KITCHEN by Donna Deane (LA Times) Posted to EAT-LF Digest by PatHanneman on Mar 29, 1999, converted by MM_Buster v2.0l.

Main Ingredient: VegetablesCuisine: Uncategorized

More like this...

Roasted Eggplant Salad with Olive Oil and Garlic

Roasted Eggplant Salad

Roasted Eggplant And Goat Cheese Tortilla with Roasted Red

Roasted Eggplant and Pepper Salad with Pita Bread And Sesame