Roasted Eggplant Salad

Serves 2.    Preparation Time: 20 minutes.   Total time: 1 hour


•1 large eggplant, cut into 1” pieces

•1 medium onion, thinly sliced

•1 red pepper, cored and chopped

•4 tbsp. olive oil

•3 cloves garlic

•½ cup pitted green olives

•½ tsp. each dried thyme and oregano


Toss all ingredients together and roast at 400˚F for 40-50 minutes, until the veggies are very soft and fragrant. Serve, or chill and pack for an easy lunch.

Nutrition Information: Calories: 410; Fat: 24.2g; Carbohydrates: Carbohydrates: 27.8g; Fiber: 13.1g; Protein: 4.8g


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