Meal Type: Lunch

Cook Method: Oven

     Serving Size: 8 2 4 8 16 32 - Change

Submitted By: Ben S. - See All My Recipes

1. Salt eggplant, place in colander and let sit for 30 minutes.

2. Pat dry. Preheat oven to 350 F, grease a large non stick baking dish and place eggplant in dish.

3. Combine oil and garlic; set aside 1/2 cup and brush remainder of the oil over all sides of the eggplant.

4. Bake in the oven until tender and brown; about 20 minutes.

5. Remove from oven and let cool. Steam beans until just tender-crisp; drain and rinse immediately under cold water.

6. Combine with eggplant pieces and red pepper, and toss with remaining garlic oil.

7. Stir well, and season to taste with salt and pepper.

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Dietary Notes:

This Eggplant, Green Bean and Red Pepper Salad recipe is low-sodium with 2.63mg per serving and low-cholesterol with 0mg per serving

This Eggplant, Green Bean and Red Pepper Salad recipe is high in Vitamin C with 21% of your daily recommended intake per serving.

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