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Rating: 5/5 (1 vote cast)

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

Amount Per Serving
Calories 54
% Daily Value**
Total Fat 2g
Saturated Fat 0g
Unsaturated Fat 0g
Cholesterol 0mg
Sodium 187mg
Total Carbohydrate 9g
Dietary Fiber 3g
Sugars 5g
Protein 1g
Vitamin A  17%Vitamin C  100%
Calcium  2%Iron  3%
Potassium  8%Vitamin E  3%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Roasted Eggplant Salad

Recipe Tags: Salad Recipes

Date Added: June 11, 2009


1 Eggplant Cut Into 1"
1 Cup Green Bell Pepper Chopped
1 Cup Red Bell Pepper Chopped
1 Vidalia Onion Cut Into Wedges
1 Clove Of Garlic Chopped
1 Tablespoon Olive Oil Original - 2 Tsp
1/4 Teaspoon Salt (generous)
1/8 Teaspoon Pepper freshly groun
1 Teaspoon Ground Cumin Seed
2 Tablespoons Red Wine Vinegar
1/4 Teaspoon Ground Red Pepper to taste
1 Tablespoon Parsley Finely Chopped
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1. Preheat oven to 400 F.

2. Combine first 5 ingredients in a shallow roasting pan.

3. Drizzle oil over vegetables. Sprinkle with salt and black pepper, and toss well.

4. Bake at 400 F for 45 minutes or until tender, stirring occasionally.

5. Spoon eggplant mixture into a medium bowl; set aside.

6. Place a small skillet over medium-low heat. Add cumin; saute 20 seconds, stirring constantly.

7. Add cumin, vinegar, and red pepper to eggplant mixture; toss well.

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Dietary Notes:
This recipe is low-fat with 1.88g per serving, low-saturated fat with 0.25g per serving and low-cholesterol with 0mg per serving

This recipe is a good source of Vitamin A with 17% of your daily recommended intake per serving. This recipe is high in Vitamin C with 100% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Bell Pepper, Eggplant, Sulfites, Garlic, Hot Pepper, Vinegar, Onion, Olive Oil allergies.
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