Eggplant Salad
User Reviews
5
6 reviews
Excellent
Eggplant Salad
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Vibrant, hearty, and oh-so-healthy. This Eggplant Salad celebrates summer produce and is as easy as it gets!
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Ingredients
- 1 eggplant cut into cubes, large
- 2 tablespoons olive oil
- salt to taste
- black pepper to taste
- 2 tablespoons lemon juice
- 1 teaspoon Dijon mustard
- 1 garlic minced, clove
- 1/4 cup extra-virgin olive oil
- 1 teaspoon thyme fresh leaves
- 1 cup cherry tomato halved
- 2 cups arugula
- 1/4 cup feta cheese crumbled
Instructions
- Preheat oven to 400 degrees Fahrenheit. Toss cubed eggplant with olive oil, salt, and pepper. Spread on a baking sheet and roast until tender and golden, about 25 minutes.
- In a small bowl, whisk together lemon juice, Dijon mustard, minced garlic, extra-virgin olive oil, and thyme leaves to create the dressing.
- In a large bowl, combine roasted eggplant, cherry tomatoes, arugula, and feta cheese. Drizzle with the dressing and toss to combine.
Nutrition Information
Show Details
Calories
248kcal
(12%)
Carbohydrates
10g
(3%)
Protein
3g
(6%)
Fat
23g
(35%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
15g
(75%)
Cholesterol
8mg
(3%)
Sodium
130mg
(5%)
Potassium
402mg
(9%)
Fiber
4g
(16%)
Sugar
5g
(10%)
Vitamin A
511IU
(10%)
Vitamin C
16mg
(18%)
Calcium
81mg
(8%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 248 kcal
% Daily Value*
| Calories | 248kcal | 12% |
| Carbohydrates | 10g | 3% |
| Protein | 3g | 6% |
| Fat | 23g | 35% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 15g | 75% |
| Cholesterol | 8mg | 3% |
| Sodium | 130mg | 5% |
| Potassium | 402mg | 9% |
| Fiber | 4g | 16% |
| Sugar | 5g | 10% |
| Vitamin A | 511IU | 10% |
| Vitamin C | 16mg | 18% |
| Calcium | 81mg | 8% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
6 reviews
Excellent
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