Roasted Eggplant And Garlic Salad With Tomatoes Recipes

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MIDDLE EASTERN EGGPLANT AND TOMATO SALAD



Middle Eastern Eggplant and Tomato Salad image

Adapted from Cooking Light.

Provided by Andrea Meyers

Categories     Salad     Vegetable

Time 50m

Number Of Ingredients 10

2 medium red bell peppers, roasted
1 medium tomato (peeled and seeded)
3 tablespoons no-salt-added tomato paste
2 tablespoons water
1/2 teaspoon sea salt (divided)
1 dash ground red pepper
3 garlic cloves (thinly sliced)
1/4 cup olive oil
1 pound eggplant (cut into 1-inch cubes)
1/4 teaspoon freshly ground black pepper

Steps:

  • In the blender, puree the tomato. Add the tomato past, 2 tablespoons water, 1/4 teaspoon sea salt, ground red pepper, and garlic. Blend until smooth.
  • Heat the oil in the saucepan over medium heat. Add the eggplant and cook until tender, about 30 minutes, stirring frequently. Stir in the chopped roasted pepper and the tomato sauce. Cover and cook 5 minutes. Stir in the remaining salt and pepper.

Nutrition Facts : Carbohydrate 8 g, Protein 1 g, Fat 9 g, SaturatedFat 1 g, Sodium 429 mg, Fiber 3 g, Sugar 4 g, Calories 113 kcal, ServingSize 1 serving

ROASTED EGGPLANT AND GARLIC SALAD WITH TOMATOES



Roasted Eggplant and Garlic Salad with Tomatoes image

Categories     Salad     Garlic     Tomato     Side     Roast     Wheat/Gluten-Free     Eggplant     Summer     Healthy     Potluck     Bon Appétit     Vegan     Vegetarian     Pescatarian     Paleo     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 4

Number Of Ingredients 8

1 1 1/4-pound eggplant, peeled, cut into 1-inch pieces
2 tablespoons olive oil
8 large garlic cloves, peeled
1 1-pint basket cherry tomatoes, halved
1/4 cup chopped onion
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh dill
2 tablespoons red wine vinegar

Steps:

  • Preheat oven to 350°F. Place eggplant in 13 x 9 x 2-inch roasting pan. Drizzle oil over; toss to coat. Roast 20 minutes. Add garlic; continue to roast until eggplant and garlic are tender, stirring occasionally, about 25 minutes longer. Remove from oven. Cool slightly. Finely chop garlic cloves. Transfer eggplant and garlic to medium bowl.
  • Mix remaining ingredients into eggplant mixture. Season with salt and pepper. Cool to room temperature. (Can be made 2 hours ahead. Let stand at room temperature.) per serving: calories, 115; total fat, 7 g; saturated fat, 1 g; cholesterol, 0

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