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Eggplant, Green Bean and Red Pepper Salad
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Rating: 5.0/5 (3 votes cast)

Meal Type: Lunch
Total Time:
Cook Method: Oven
     Serving Size: 8 - Change
Nutritional Facts
Servings Per Recipe: 8

Amount Per Serving
Calories 179
% Daily Value**
Total Fat 17g
Saturated Fat 2g
Unsaturated Fat 2g
Cholesterol 0mg
Sodium 3mg
Total Carbohydrate 7g
Dietary Fiber 3g
Sugars 2g
Protein 1g
Vitamin A  6%Vitamin C  21%
Calcium  2%Iron  3%
Potassium  6%Vitamin E  9%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Eggplant, Green Bean and Red Pepper Salad

Recipe Tags: Salad Recipes

Date Added: April 04, 2019


10 Tablespoons Olive Oil (6 to 8)
2 1/2 Teaspoons Garlic minced
1 Pound Green Beans trimmed
1 Eggplant cut into 1/2"
1 Red Pepper thinly sliced
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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 recipe is low-sodium with 2.63mg per serving and low-cholesterol with 0mg per serving

This recipe is high in Vitamin C with 21% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Beans, Eggplant, Garlic, Olive Oil allergies.
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