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Roasted Pepper And Eggplant Salad

Barbecue.Master's picture
  Japanese eggplants 4 Small, cut in half lengthwise
  Red onion 1 Small, peeled and cut in half
  Red bell pepper 1 Medium, cut in half and seeded
  Olive oil 6 Teaspoon, divided use
  Crumbled feta cheese 1⁄4 Cup (4 tbs)
  Balsamic vinegar 3 Teaspoon
  Lemon juice 1 Teaspoon
  Dijon mustard 1⁄4 Teaspoon
  Garlic 1 Clove (5 gm), minced
  Minced fresh basil leaves 2 Teaspoon

Brush the eggplant, red onion and red bell pepper with some of the olive oil and place in the basket.
Roast for 15 to 20 minutes or until lightly browned.
Arrange the eggplant around the edge of a platter.
Separate the onion rings and place in the center of the platter.
Cut the peppers into strips and place around the onions.
Sprinkle with feta cheese.
To make the dressing, whisk the remaining olive oil, balsamic, lemon juice, mustard, garlic and minced basil in a small bowl.
Pour over the salad and serve immediately.

Recipe Summary

Difficulty Level: 
Side Dish

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Average: 4.1 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 782 Calories from Fat 363

% Daily Value*

Total Fat 41 g63.5%

Saturated Fat 10.3 g51.4%

Trans Fat 0 g

Cholesterol 33.4 mg11.1%

Sodium 456.9 mg19%

Total Carbohydrates 99 g32.9%

Dietary Fiber 51.4 g205.6%

Sugars 45 g

Protein 22 g43.9%

Vitamin A 100.5% Vitamin C 333.9%

Calcium 35.9% Iron 26.8%

*Based on a 2000 Calorie diet

Roasted Pepper And Eggplant Salad Recipe