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Roasted Eggplant Salad

Roasted Eggplant Salad
Roasted Eggplant Salad might be A mixture of whole-kernel corn, green onions, wine vinegar, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

1
Remove and discard mushroom stems.
Ingredients you will need
MushroomsMushrooms
2
Place mushrooms, eggplant, and corn in a large roasting pan coated with cooking spray. Coat eggplant mixture with cooking spray; toss, and coat again with cooking spray.
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Cooking SprayCooking Spray
MushroomsMushrooms
EggplantEggplant
CornCorn
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Roasting PanRoasting Pan
3
Bake at 450 for 20 minutes or until lightly browned, stirring occasionally.
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OvenOven
4
Let cool.
5
Combine eggplant mixture, cheese, and next 3 ingredients in a large bowl; toss lightly.
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EggplantEggplant
CheeseCheese
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BowlBowl
6
Combine vinegar and next 3 ingredients in a jar; cover tightly, and shake vigorously.
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VinegarVinegar
ShakeShake
7
Pour vinegar mixture over vegetable mixture; toss lightly.
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VegetableVegetable
VinegarVinegar
8
Cut each pita round into 8 wedges; place on a baking sheet coated with cooking spray.
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Cooking SprayCooking Spray
PitaPita
Equipment you will use
Baking SheetBaking Sheet
9
Bake at 400 for 5 minutes or until crisp.
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OvenOven
10
To serve, place lettuce on 5 plates. Top each with 1 1/2 cups vegetable mixture.
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VegetableVegetable
LettuceLettuce
11
Serve with toasted pita wedges.
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PitaPita
DifficultyHard
Ready In45 m.
Servings5
Health Score13
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