Rating: 5.0 3 votes cast)
Total Time:
0 min. Serving Size:
8
2
4
8
16
32
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Nutritional Facts Servings Per Recipe: 8 Amount Per Serving Calories 179 % Daily Value** Total Fat 17g
26%
Cholesterol 0mg
0%
Sodium 3mg
0%
Total Carbohydrate 7g
2%
Protein 1g
Vitamin A 6% Vitamin C 21%
** Percentage Daily Values are based on a
2000 calorie diet.
Eggplant, Green Bean and Red Pepper Salad
Date Added: October 06, 2011
Ingredients:
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Directions:
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
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