Healthy Recipe of the Week

A surprise Saturday post for those seeking a healthy salad to prep this weekend!

Roasted Eggplant and Pepper Salad

Ingredients

• (1) small Eggplant  (sliced into rounds)
• 2 tablespoons + 1 tablespoon Extra Virgin Olive Oil
• (2) Bell Peppers (Red, Yellow, or Orange) (halved)
• 2 teaspoons Red Wine Vinegar
• 1/4 teaspoon Kosher Salt
• Freshly Ground Black Pepper, to taste
• 4 cups Baby Arugula, Kale, or Spinach
• 1/4 cup Parmesan Cheese (shaved)

Directions

On a large foil-lined baking pan, place the eggplant slices in a single layer and brush with two (2) tablespoons of olive oil. Place the bell peppers cut side down on the  pan.

Place the pan 6 to 8 inches under the broiler and broil until the eggplant and bell peppers are browned and tender (about 7 to 10 minutes). Let the bell peppers cool, then remove the skin and seeds. Chop the bell peppers into  bite-size pieces.

In a medium bowl, whisk together the remaining one (1) tablespoon of olive oil with the red wine vinegar, salt, and a few grinds of black pepper. Toss with the leafy green of choice and parmesan cheese. 

Place the eggplant and bell peppers on a serving plate. Top with the dressed leafy green.

Yields: 4 servings

Preparation Time: 20 minutes

Nutritional Information

Per serving ( 1 1/4 cups):  150  Calories | 12g Total Fat | 2.5g Saturated Fat | 9g Carbohydrates | 3g Fiber | 5g Total Sugar | 0g Added Sugar | 4g Protein | 220mg Sodium

 

 

 

 

 

Reference

Chef Kate. (2023, September/October). Roasted eggplant & pepper salad. Nutrition Action. P. 17.