This savory salad, a good accompaniment to a range of entrees, is a tasty mixture of sautéed or roasted eggplant chunks, plum tomatoes, vegetables and olives.
SERVES 4 TO 6.
2 medium eggplant, peeled and chopped into bite-size pieces
1 medium red pepper, chopped into a medium dice
½ medium red onion, sliced into bite-size pieces
1/3 cup olive oil, divided
1-2 tablespoons minced garlic
Salt and pepper, to taste
2 small plum tomatoes, seeded and coarsely chopped
1 small cucumber, seeded and chopped, peel left on
¼ cup pitted kalamata olives, cut in half
Zest and juice of 1 small lemon
1 teaspoon balsamic vinegar
2 tablespoons chopped fresh parsley
1. Preheat oven to 350°F. Lightly oil a 13×18-inch baking sheet.
2. In a large bowl, toss eggplant, red pepper and onion with half the olive oil. Stir in garlic, salt and pepper. Pour mixture onto baking sheet, place in preheated oven and roast for about 45 minutes or until eggplant is caramelized and fork tender. Cool.
3. Place cooked eggplant mixture in a large bowl and add tomatoes, cucumber and olives. Fold in lemon zest and lemon juice, remaining olive oil and balsamic vinegar.
4. Chill overnight for best flavor. Taste and add salt and pepper, if needed. Place in a serving bowl and top with freshly chopped parsley.
Each ½ cup serving contains 109 calories, 8g total fat, 1g sat fat, 0g trans fat, 0mg cholesterol, 44mg sodium, 9g total carbohydrate, 4g fiber, 4g sugars, 2g protein, 3 Est GL.
Recipe by contributor Lisa Stander-Horel.Yields 6 servings