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ROASTED EGGPLANT SALAD

Active Time : 25 Minutes
Total Time : 25 Minutes
Serves : 4
INGREDIENTS
  • 1 1 large = 6 cups large eggplant, peeled if desired, cubed
  • 1 tablespoon Pure Wesson® Canola Oil
  • 1 can (14.5 oz each) Hunt's® Fire Roasted Diced Tomatoes, drained
  • 1 can (15 oz each) garbanzo beans, drained, rinsed
  • 1/2 cup chopped red onion
  • 1/2 cup light Italian dressing
  • 1 bag (10 oz each) chopped romaine lettuce
  • 1/4 cup Culinary Circle Shredded Parmesan Cheese
DIRECTIONS

Preheat oven to 425°F. Place eggplant in large shallow baking pan; drizzle with oil. Toss to coat; spread in single layer. Bake 15 minutes or until tender, stirring 2 times.

Meanwhile, combine all remaining ingredients, except lettuce and cheese, in large bowl; mix well. Add eggplant; toss together. Divide lettuce evenly between 4 serving plates. Top evenly with eggplant mixture. Sprinkle with cheese. Or, refrigerate eggplant mixture and serve chilled.