Roasted Eggplant Salad
Minutes Prep time: 25
Minutes Total time: 25
Servings: 4
Difficulty: Intermediate
Minutes Prep time: 25
Minutes Total time: 25
Servings: 4
Difficulty: Intermediate
1 large eggplant, peeled if desired, cubed (1 large = 6 cups)
1 tablespoon canola oil
1 can (14.5 oz each) Hunt's® Fire Roasted Diced Tomatoes, drained
1 can (15 oz each) garbanzo beans, drained, rinsed
1/2 cup chopped red onion
1/2 cup Wish-Bone® Light Italian Salad Dressing
1 bag (10 oz each) chopped romaine lettuce
1/4 cup shredded Parmesan cheese
Nutrition information
Nutrient | Amount | % Daily Value |
---|---|---|
Calcium | 140 mg | 14% |
Carbohydrate | 33 g | 11% |
Cholesterol | 4 mg | 1% |
Total Fat | 9 g | 14% |
Iron | 3 mg | 15% |
Calories | 231 kcal | 12% |
Sodium | 720 mg | 30% |
Protein | 8 g | 17% |
Saturated Fat | 2 g | 8% |
Sugars | 11 g | 1% |
Vitamin C | 8 mg | 14% |
Preheat oven to 425°F. Place eggplant in large shallow baking pan; drizzle with oil. Toss to coat; spread in single layer. Bake 15 minutes or until tender, stirring 2 times.
Meanwhile, combine all remaining ingredients, except lettuce and cheese, in large bowl; mix well. Add eggplant; toss together. Divide lettuce evenly between 4 serving plates. Top evenly with eggplant mixture. Sprinkle with cheese. Or, refrigerate eggplant mixture and serve chilled.
Roasted Eggplant Salad