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Weight Loss Recipes - Roasted Eggplant
Tomato and Arugula Salad
Roasted Eggplant,
Tomato and Arugula Salad
(makes
4 servings)
| Ingredients: |  |
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2
medium sized eggplants, cut into 3/4 inch slices |
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1
tablespoon fresh lemon juice | |
2
tablespoons cilantro, chopped |
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1 1/2 cups
red or yellow cherry tomatoes, halved |
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4
tablespoons feta cheese, crumbled |
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4 tablespoons
balsamic vinegar
| | Directions: |
| | | 1. |
Preheat
oven to broil. Place eggplant on a foil-lined broiler pan and brush with 1 tablespoon
of the olive oil then drizzle lemon juice over slices. Broil eggplant for 8-10
minutes, turning once until tender and golden, then sprinkle wth cilantro. |
| 2. |
In
a medium sized skillet, heat 1 teaspoon of the olive oil to medium-high heat.
Add tomatoes, sugar, garlic and sauté for 1-2 minutes until softened but
not mushy. Reduce heat to low. |
| 3. |
Arrange
eggplant on salad plates. Divide feta cheese and mound on each plate on top of
eggplant. Divide tomatoes and place on top of feta cheese then top with arugula
leaves. | | 4. |
In
the skillet, under low heat, add the remaining oil and balsamic vinegar and heat
through for 30 seconds. Drizzle dressing over each salad. |
TEXT
VERSION OF NUTRITION FACTS:
Serving
Size: 1/4 of recipe (396 g)
Servings Per Recipe: 4 |
| Amount
per serving | | Calories | 181 |
| Calories
from fat | 87 |
| Total
Fat | 10
g | | Saturated
Fat | 2
g | | Cholesterol | 8
mg | | Sodium | 128
mg | | Total
Carbohydrates | 23
g | | Dietary
Fiber | 8
g | | Sugars | 1
g | | Protein | 5
g | | Vitamin
A | 30% |
| Vitamin
C | 50% |
| Calcium | 10% |
| Iron | 8% |
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