Roasted Eggplant Salad
25Prep Time Minutes
25Total Time Minutes
7Number of Ingredients
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
|% Daily Value|
|Total Fat||9 g||13%|
|Saturated Fat||1 g||7%|
|Dietary Fiber||10 g||39%|
|Vitamin C||8 mg||14%|
|Vitamin A||6340 iu||127%|
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.
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.
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