9Ingredients
490Calories
25Minutes

Ingredients

  • 1 eggplant (thinly sliced)
  • 1 onion (sliced)
  • 1/4 cup olive oil
  • 8 ounces baby spinach leaves
  • 6 plum tomatoes (small, cut into wedges)
  • 1 1/2 cups crumbled feta cheese
  • 5 tablespoons extra-virgin olive oil
  • 2 tablespoons balsamic vinegar
  • 2 cloves garlic (crushed)

Directions

  1. Preheat the oven to 400°F. Spread the eggplant and onion slices on a large baking pan. Drizzle with the olive oil. Roast for 15 mins, turning halfway through cooking, until softened and beginning to turn golden around edges. Set aside to cool.
  2. Place spinach, eggplant, onions, tomatoes and feta in a large bowl. Whisk the dressing ingredients in a small bowl; season. Drizzle over the salad; toss.
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NutritionView more

490Calories
Sodium27%DV640mg
Fat65%DV42g
Protein22%DV11g
Carbs6%DV19g
Fiber24%DV6g

PER SERVING *

Calories490Calories from Fat380
% DAILY VALUE*
Total Fat42g65%
Saturated Fat13g65%
Trans Fat
Cholesterol50mg17%
Sodium640mg27%
Potassium630mg18%
Protein11g22%
Calories from Fat380
% DAILY VALUE*
Total Carbohydrate19g6%
Dietary Fiber6g24%
Sugars10g20%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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