Preheat oven to 400 degrees, and line a baking sheet with foil or parchment paper. Mist with cooking spray.
Cut the eggplants in half lengthwise, and place on baking sheet cut side up. Mist with cooking spray, and sprinkle with salt. Place in oven and roast for about 20-25 minutes, or until the eggplant becomes very soft and tender, and begins to char. Remove from oven and let cool for about 10 minutes.
In the meantime, place all the other diced veggies in a large bowl. Now, scoop out the inside flesh from the eggplant and add it to the bowl. The flesh should be very soft and squishy. Mash it with a fork to help break it apart.
Add in olive oil, cilantro, garlic, lemon juice, and salt and pepper and mix well. Serve warm or cold.
Notes
The entire recipe makes 4 servingsThe serving size is about 1/2 cup
Nutrition
Nutrition Facts
Roasted Eggplant Salad Recipe
Amount per Serving
Calories
130
% Daily Value*
Fat
4.3
g
7
%
Saturated Fat
0.5
g
3
%
Cholesterol
0
mg
0
%
Sodium
11
mg
0
%
Potassium
840
mg
24
%
Carbohydrates
23.6
g
8
%
Fiber
10.1
g
42
%
Sugar
13.7
g
15
%
Protein
3.8
g
8
%
Calcium
30
mg
3
%
Iron
1.1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.