Moroccan Eggplant Salad – 2 Points

Name: Moroccan Eggplant Salad – 2 Points
Prep time: 15 min
Cook time: 30 min
Yield: 4 servings
Ingredients: 1 tbsp balsamic vinegar; 6 mini bell peppers, seeded and sliced into thin rounds; 1 large eggplant, sliced in thin ¼” rounds; 4 garlic cloves, sliced; 1 tbsp olive oil; 1/4 cup fresh parsley, finely chopped; Salt & pepper; 3 tbsp white vinegar

Cook: 30 min

Prep: 15 min

Ready: 45 min

Servings: 4 servings

Calories: 81.84

Ingredients

1 1 tbsp balsamic vinegar
2 6 mini bell peppers, seeded and sliced into thin rounds
3 1 large eggplant, sliced in thin ¼” rounds
4 1/4 cup fresh parsley, finely chopped
5 4 garlic cloves, sliced
6 1 tbsp olive oil
7 Salt & pepper
8 3 tbsp white vinegar

Directions

1
Preheat oven to 350 degrees.Line a large baking with parchment paper and mist with a non-fat cooking spray. Evenly spread out eggplants and pepper rounds. Lightly mist them with an olive oil mister or nonfat cooking spray, and then generously sprinkle with salt (I used about a 1 tsp and a half).Roast in oven until peppers and eggplants are cooked through and charred well, about 25-30 minutes. Flipping over once about halfway through.
2
Remove from oven and let cool four about 5 minutes.In a large bowl, combine the roasted eggplants and peppers with the remaining ingredients. Stir well to combine, and then store in an airtight container and refrigerate overnight.

Nutrition per serving

81.84 Calories

11.18g Carbs

1.86g Protein

3.88g Fat

Allergens

milk egg fish wheat soy peanuts

Moroccan Eggplant Salad – 2 Points

Directions

Nutrition per serving

Tags

Allergens