Food Faith Fitness · by Vendela Raquel★ 5.0 (2)
Eggplant Salad
NUTRITION · PER SERVING40M COOK
CAL 12%·PRO 7%
CARBS 10G17% OF CAL
4G FIBER0G OTHER6G TOTAL SUGAR
FAT 22G82% OF CAL
4G SAT18G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Tender roasted eggplant, juicy tomatoes, fresh arugula, and tangy feta tossed with a zesty lemon dressing. A hearty, gluten-free vegetable salad.
mainmediterraneansalad🍪 sheet pan🔥 ovengluten freevegetarian
View the full recipe on Food Faith Fitness →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 large eggplant (cut into cubes)
- 2 tablespoons olive oil
- salt and pepper ( to taste)
- 2 tablespoons lemon juice
- 1 teaspoon Dijon mustard
- 1 garlic clove (minced)
- 1/4 cup extra-virgin olive oil
- 1 teaspoon fresh thyme leaves
- 1 cup cherry tomatoes (halved)
- 2 cups arugula
- 1/4 cup crumbled feta cheese
At a glance
PER SERVING · TIME 40M
CAL 12%·PRO 7%
CARBS 10G17% OF CAL
4G FIBER0G OTHER6G TOTAL SUGAR
FAT 22G82% OF CAL
4G SAT18G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 25m
- Sodium
- 352mg
- Total sugar
- 6g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 333mg
- Calcium
- 78mg
- Iron
- 0.30mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 352MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.