Roasted Eggplant Salad Recipe

Name: Roasted Eggplant Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 ounces fresh shiitake mushrooms; 1 1/2 pounds eggplant, peeled and cut into 1-inch cubes; 1 1/4 cups frozen whole-kernel corn, thawed; Olive oil-flavored vegetable cooking spray; 4 ounces reduced-fat Havarti cheese, diced; 1 cup finely chopped sweet red pepper; 1/2 cup chopped green onions; 1 tablespoon sesame seeds, toasted; 3 tablespoons white wine vinegar; 3 tablespoons low-sodium soy sauce; 1 tablespoon lemon juice; 2 teaspoons olive oil; 5 (8-inch) pita bread rounds; 5 green leaf lettuce leaves

Servings: persons

8 ounces fresh shiitake mushrooms
1 1/2 pounds eggplant, peeled and cut into 1-inch cubes
1 1/4 cups frozen whole-kernel corn, thawed
Olive oil-flavored vegetable cooking spray
4 ounces reduced-fat Havarti cheese, diced
1 cup finely chopped sweet red pepper
1/2 cup chopped green onions
1 tablespoon sesame seeds, toasted
3 tablespoons white wine vinegar
3 tablespoons low-sodium soy sauce
1 tablespoon lemon juice
2 teaspoons olive oil
5 (8-inch) pita bread rounds
5 green leaf lettuce leaves

1
Remove and discard mushroom stems. Place mushrooms, eggplant, and corn in a large roasting pan coated with cooking spray. Coat eggplant mixture with cooking spray; toss, and coat again with cooking spray. Bake at 450u00b0 for 20 minutes or until lightly browned, stirring occasionally. Let cool.
2
Combine eggplant mixture, cheese, and next 3 ingredients in a large bowl; toss lightly.
3
Combine vinegar and next 3 ingredients in a jar; cover tightly, and shake vigorously. Pour vinegar mixture over vegetable mixture; toss lightly.
4
Cut each pita round into 8 wedges; place on a baking sheet coated with cooking spray. Bake at 400u00b0 for 5 minutes or until crisp.
5
To serve, place lettuce on 5 plates. Top each with 1 1/2 cups vegetable mixture. Serve with toasted pita wedges.

335

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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

You need 14 ingredients. The key ingredients include: 8 ounces fresh shiitake mushrooms, 1 1/2 pounds eggplant, peeled and cut into 1-inch cubes, 1 1/4 cups frozen whole-kernel corn, thawed, Olive oil-flavored vegetable cooking spray, and more.

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

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

Roasted Eggplant Salad

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