How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Eggplant Antipasto Salad?

You need 5 ingredients. The key ingredients include: 2 large eggplants (about 1 1/2 lb. each), trimmed and cut into 1/2-inch-thick slices, 1 6-oz. jar sliced oil-packed roasted red peppers, oil drained and reserved, 6 to 8 cups mixed spring greens, as desired, 8 oz. regular or soy mozzarella, cubed, and more.

Is Eggplant Antipasto Salad suitable as salads?

Yes, Eggplant Antipasto Salad falls under the Salads category and is a great choice for this type of meal.

How do I store leftover Eggplant Antipasto Salad?

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Eggplant Antipasto Salad Recipe

Name: Eggplant Antipasto Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 large eggplants (about 1 1/2 lb. each), trimmed and cut into 1/2-inch-thick slices; 1 6-oz. jar sliced oil-packed roasted red peppers, oil drained and reserved; 6 to 8 cups mixed spring greens, as desired; 8 oz. regular or soy mozzarella, cubed; 1/4 cup bottled balsamic vinaigrette, or more to taste

Eggplant Antipasto Salad – a delicious recipe with eggplants, red peppers, mixed spring greens, regular, bottled balsamic vinaigrette. Easy to follow and perfect for any occasion.

Serves 4 Salads

Servings: persons

2 large eggplants (about 1 1/2 lb. each), trimmed and cut into 1/2-inch-thick slices
1 6-oz. jar sliced oil-packed roasted red peppers, oil drained and reserved
6 to 8 cups mixed spring greens, as desired
8 oz. regular or soy mozzarella, cubed
1/4 cup bottled balsamic vinaigrette, or more to taste

Frequently Asked Questions

Quick Info

Servings
4 servings
Calories
179 kcal
Category
Salads

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Eggplant Antipasto Salad

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