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4.3 of 5 (10 ratings)
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  • 1 large eggplant, peeled if desired, cubed (1 large = 6 cups)
  • 1 tablespoon Pure Wesson® Canola Oil
  • 1 can (14.5 oz each) Hunt's® Fire Roasted Diced Tomatoes, drained
  • 1 can (15 oz each) garbanzo beans, drained, rinsed
  • 1/2 cup chopped red onion
  • 1/2 cup light Italian dressing
  • 1 bag (10 oz each) chopped romaine lettuce
  • 1/4 cup shredded Parmesan cheese

Nutrition Information*

Serving Size 4 servings (1-1/2 cups salad over lettuce each)
Calories 223

View complete nutrition information


  1. Preheat oven to 425°F. Place eggplant in large shallow baking pan; drizzle with oil. Toss to coat; spread in single layer. Bake 15 minutes or until tender, stirring 2 times.
  2. Meanwhile, combine all remaining ingredients, except lettuce and cheese, in large bowl; mix well. Add eggplant; toss together. Divide lettuce evenly between 4 serving plates. Top evenly with eggplant mixture. Sprinkle with cheese. Or, refrigerate eggplant mixture and serve chilled.
Nutrition Information close
Amount per Serving
Calories 223  
  % Daily Value*
Total fat 9 g 13%
Saturated fat 1 g 7%
Cholesterol 5 mg 2%
Sodium 775 mg 32%
Carbohydrate 31 g 10%
Dietary fiber 10 g 39%
Sugars 9 g  
Protein 8 g  
Vitamin A   127%
Vitamin C   14%
Calcium   14%
Iron   16%
* Percent Daily Values are based on a 2,000 calorie diet.
About our Nutrition Information
8 reviews you can use for Roasted Eggplant Salad
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User Rating: 4 stars

This was incredibly delicious!

Posted by: Anonymous | on 05/28/2014
User Rating: 5 stars

My wife and I worked together to prepare the salad. This turned out to be one of the better recipes that we have come across lately. The salad was great and between the two of us there was nothing left for the next day. This is a recipe that I will recomend to all my friends.

Posted by: John Z | on 07/27/2012
User Rating: 4 stars

I thought this was terrific. Nobody else in my house eats eggplant so this was a good way to use up some of our CSA share. I substituted kale for the romaine lettuce and yellow onion for the red since that was all I had in the house. Yum!

Posted by: Sandypo | on 07/19/2012
User Rating: 5 stars

Very yummy, I had always found cooking eggplant a little tricky, but this time it was so easy and it came out of the oven very tender. I cut it into small pieces and I added a little bit of olive oil while baking. Then, after mixing it with the other ingredients, I tasted it warm and it was good, but then I put it in the fridge, and eating it cold was even better. The Italian dressing gives the salad a great flavor while keeping it light. The combination of garbanzo beans, tomatoes, onion and eggplant sounded good and it didn't disappoint. The Parmessan was a nice touch. I made enough for dinner and lunch the next day. My kids were not crazy about it, but my husband and I enjoyed it very much. I will be making this salad again.

Posted by: Mama Latina Tips | on 08/31/2011Shared Tastes Panelist
User Rating: 3 stars

This ended up better than we expected and the adults deemed it "good" but my kids? Neither would take more than one bite. The salad was very easy to prepare; in addition to coating then eggplant prior to roasting, I also sprinkled salt and pepper on the cut pieces. The "dressing" made by the rest of the ingredients was tasty... I was afraid the Italian Dressing would be an overwhelming flavor (it isn't a favorite around here), but once mixed with the onion and tomatoes, you really didn't taste "Italian dressing" at all. While Hubby and I both had seconds of this salad, I probably won't be making it again since it wasn't a hit with my preschooler and the toddler.

Posted by: Following In My Shoes | on 08/31/2011
User Rating: 4 stars

This was so easy to make and everyone, including company really liked it. The company asked for the recipe! We all enjoyed the contrast between the crunchiness of the lettuce and onions and the soft beans and eggplant. My son said that this would make a great lettuce wrap.

Posted by: Yvonne | on 08/07/2011Shared Tastes Panelist
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