Mediterranean Salad with Roasted Eggplant
4
Points®
Total time: 35 min • Prep: 25 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
Instead of adding fattening croutons to this delicious, high-fibre salad, boost the flavour by roasting eggplant and tossing that in instead.
Ingredients
Uncooked eggplant
1½ medium, or 1 large, peeled and cubed (about 4 cups)
Garlic
2 clove(s), large, chopped
Olive oil
2 tsp(s)
Plum tomato
4 medium, chopped
Red bell pepper
1 large, chopped
Yellow bell pepper
1 large, chopped
Red onion
1 small, chopped
Fresh oregano
1 tbsp(s), chopped, (or 1 tsp dried)
Feta cheese
¼ cup(s)
Mixed greens
8 oz
Plum tomato
4 medium, chopped
Fat free red wine vinaigrette
6 tbsp(s)
Canned cannellini beans
16 oz, rinsed and drained
Instructions
1
Preheat oven to 450ºF. Coat a metal jelly roll pan with cooking spray.
2
Place eggplant and garlic in a large bowl; drizzle with oil and toss to coat. Spoon onto prepared pan. Bake until tender and browned, about 10 minutes, stirring occasionally. Remove from oven and cool in refrigerator.
3
Combine remaining ingredients, except vinaigrette, in a large bowl. Add eggplant and toss with vinaigrette. Yields about 1 1/2 cups per serving.
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