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–+ servings

Eggplant Salad

There is more to eggplant than a plain plate of parm. This purple palate-pleaser makes for a great "salad." It works great as a side or a salad. 
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Course Healthy Lunches, Healthy Main Dishes, Healthy Salads
Cuisine Healthy & Nutritional
Servings 4 servings
Calories 521 kcal

Ingredients
  

  • 12 ounce(s) eggplant
  • 2 1/2 tablespoon(s) brown sugar
  • 2 tablespoon(s) reduced sodium soy sauce
  • 1/2 floz white wine
  • 1 tablespoon(s) rice vinegar
  • 2 tablespoon(s) cashews
  • 2 tablespoon(s) peanut butter
  • 1 tablespoon(s) lemon zest
  • 5 parsley sprigs

Instructions
 

  • Preheat oven to 350 F.
  • Pierce eggplant several times with a fork, and place on a baking sheet.
  • Bake in the preheated oven for 1 1/2 hours.
  • Cool completely.
  • Remove skin and chop.
  • Transfer to bowl.
  • Add sugar, soy sauce, white wine, rice vinegar, cashews and peanut butter.
  • Mix well.
  • Place the eggplant in a dish and add the sauce, coating it well.
  • Garnish with lemon zest and parsley sprigs and serve.

Nutrition

Calories: 521kcalCarbohydrates: 63.45gProtein: 11.91gFat: 23.89gSaturated Fat: 4.64gSodium: 2091.48mgFiber: 15.15gSugar: 39.87g
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