Mediterranean salad with roasted eggplant
3
Points®
Total time: 35 min • Prep: 25 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
This fresh salad utilizes some of summer’s best produce to create a memorable lunch or a heftier dinnertime side salad. It gets a boost of flavor from eggplant that’s been roasted, which turns it from spongy and soft to crisp and tender. Choose eggplants that are heavy for their size; have smooth, unblemished skin; and be free of any soft spots. Cannellini beans are a Mediterranean staple. Thanks to their kidney shape, they are sometimes referred to as white kidney beans. They bring a nutty, earthy flavor and add some bulk to this salad. Use spinach or arugula in place of the mixed greens, if you like.
Ingredients
Uncooked eggplant
1½ medium, or 1 large, peeled and cubed
Garlic
2 clove(s), chopped
Olive oil
2 tsp
Red bell pepper
1 large, chopped
Yellow bell pepper
1 large, chopped
Red onion
1 small, chopped
Plum tomato
4 medium, chopped
Fresh oregano
1 Tbsp, chopped, or 1 tsp dried
Canned cannellini beans
16 oz, rinsed and drained
Feta cheese
¼ cup(s)
Mixed greens
8 oz
Fat free red wine vinaigrette
6 Tbsp
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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