Roasted Eggplant Salad or Spread

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* Exported from MasterCook *

 

Roasted Eggplant Salad

 

Recipe By : LOW-FAT KITCHEN by Donna Deane (LA Times)

Serving Size : 4 Preparation Time :0:00

Categories : *Sent Appetizers

Healthy-Light Salads

 

Amount Measure Ingredient -- Preparation Method

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1 head garlic

salt -- as directed

olive oil spray

2 eggplants -- cut

into 1-inch slices

2 tablespoons chopped fresh cilantro

2 tablespoons minced green onion

2 teaspoons minced fresh basil -- plus

2 basil leaves -- cut crosswise

into thin strips

4 teaspoons balsamic vinegar

2 teaspoons lemon juice

1 small tomato -- chopped

4 slices rustic bread -- toasted

 

1) Cut top quarter off garlic head. Place whole head on square of foil. Sprinkle

with salt to taste and spray lightly with olive oil cooking spray. Fold edges of

foil to seal. Set aside.

 

2) Arrange eggplant slices in single layer on baking sheets sprayed with olive

oil cooking spray. Lightly spray eggplant with cooking spray. Place garlic

packet on baking sheet with eggplant slices. Roast garlic and eggplant at 425F

degrees until eggplant is tender and lightly browned and garlic is soft, about

25 minutes. Let cool to room temperature.

 

3) Remove peel from eggplant slices and break up into shreds or small pieces.

Place in bowl and stir in cilantro, onions and 2 teaspoons minced basil.

 

4) Squeeze garlic from cooked cloves into separate small bowl and mash. Stir in

vinegar, lemon juice and 1/2 teaspoon salt. Stir mixture into eggplant. Let

eggplant chill in refrigerator at least 30 minutes to allow flavors to blend.

 

5) Spoon eggplant onto platter. Sprinkle chopped tomato around eggplant and

sprinkle with basil strips. Serve with toasted bread.

 

NUTRITION est by publisher: 4 servings. Each serving; 136 calories; 284 mg

sodium; 1 mg cholesterol; 1 gram fat; 28 grams carbohydrates; 5 grams protein;

0.94 gram flber.

 

 

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NOTES : The low-fat kitchen reduces fat and calories by roasting instead of

frying. Garlic puree dresses the salad. " Often eggplant slices are fried and

when they are, they absorb a great deal of oil. For this salad -- almost a dip

that works well with bruschette - eggplant slices are roasted to bring out their

smoky flavor. No extra oil is needed to dress the eggplant when you mix it with

a roasted garlic puree. " -DD

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 4188

 

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