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Livejournal's First Sonoma Diet Community
Roasted Eggplant Salad- Wave 1 
3rd-Mar-2006 11:50 am
Gremlin Is Curious
From the Sonoma Diet Book
Page 178

Prep: 40 minutes
Stand: 20 minutes
Bake: 20 minutes
Oven: 400 degrees
Makes: 8 Servings

Nonstick Olive Oil Cooking Spray
2 Eggplants, peeled, if desired, and cut crosswise into 1-inch-thick slices
1 tsp kosher salt
2 cloves garlic, minced (1 tsp minced)
1 tbsp chopped fresh oregano, or 1 tsp dried
1/4 tsp freshly ground black pepper
2 tbsp extra virgin olive oil
2 tbsp red wine vinegar
1 tbsp water
1 and 1/2 tsp chopped fresh marjoram, or 1/2 tsp dried
1/8 tsp freshly ground black pepper
1 red onion, sliced 1/2 inch thick
1 cup bottled roasted red bell peppers, drained and chopped
1/2 cup fresh flat-leaf parsley
2 tbsp capers, rinsed and drained
2 tbsp chopped pitted kalamata olives
2 tbsp lemon juice
8 ounces whole fresh baby spinach leaves (8 cups)
1/4 cup crumbled feta cheese (1 ounce)


1. Lightly coat a baking sheet with nonstick cooking spray. arrange eggplant slices in a colander: rinse with cold water and drain well. Pat dry with paper towels. Arrange on the same baking sheet. Sprinkle with garlic, oregano, 1/4 tsp of the kosher salt, and the 1/4 tsp black pepper. Drizzle with 1 tbsp of the oil. Bake, uncovered, in the 400 degree oven about 15 minutes or just until tender, turning once. Cool slightly and cut into 1 inch cubes.
2. Meanwhile, in a 2 quart square baking dish combine the remaining 1 tbsp oil, 1 tbsp of the red wine vinegar, the water, marjoram, remaining 1/4 tsp kosher salt, and the 1/8 tsp black pepper. Add red onion slices turn several times to coat. Bake, covered, in the 400 degree oven about 20 minutes or until tender, turning the onion slices once. Cool slightly in dish on wire rack. Chop the onion, reserving any liquid in the dish.
3. In a large bowl combine eggplant, onion, roasted bell peppers, parsley leaves, capers, olives, lemon juice, and remaining 1 tbsp red wine vinegar.
4. Arrange spinach leaves on a large platter or on 8 serving plates. Top with eggplant mixture. Sprinkle with feta cheese and drizzle with reserve liquid from dish.

Nutrition Facts per serving: 97 calories, 5 g total fat, 1 g saturated fat, 3 mg cholesterol, 270 mg sodium, 13 g carbs, 7 g fiber, 3 g protein.
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