Hunt's® Roasted Eggplant Salad

Hunt's® Roasted Eggplant Salad

  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Serves: Makes 4 Servings

INGREDIENTS

  • 1 large eggplant, peeled if desired, cubed (1 large = 6 cups)
  • 1 tablespoon 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 Wish-Bone® Light Italian Salad Dressing
  • 1 bag (10 oz each) chopped romaine lettuce
  • 1/4 cup shredded Parmesan cheese 
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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.