Downshiftology · by Lisa Bryan★ 5.0 (1)
Eggplant Salad with Heirloom Tomatoes and Arugula
NUTRITION · PER SERVING20M COOK
CAL 17%·PRO 12%
CARBS 21G26% OF CAL
8G FIBER0G ADDED14G INTRINSIC0G OTHER14G TOTAL SUGAR
FAT 26G70% OF CAL
6G SAT20G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Grilled eggplant layered with vibrant heirloom tomatoes, peppery arugula, microgreens, and crumbled feta, dressed with olive oil and balsamic vinegar. A light, colorful salad.
mainmediterraneansalad♨️ grillgluten freevegetarian
View the full recipe on Downshiftology →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 2 eggplants
- 4 cups arugula
- 2-3 cups small heirloom tomatoes (cherry tomato sized)
- 1 cup micro greens
- 1/2 cup crumbled feta
- 1/3 cup olive oil
- 1/4 cup balsamic vinegar
- 1 tbsp olive oil ((to grill the eggplant))
- salt and pepper
At a glance
PER SERVING · TIME 20M
CAL 17%·PRO 12%
CARBS 21G26% OF CAL
8G FIBER0G ADDED14G INTRINSIC0G OTHER14G TOTAL SUGAR
FAT 26G70% OF CAL
6G SAT20G 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
- 5m
- Sodium
- 471mg
- Total sugar
- 14g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 884mg
- Calcium
- 167mg
- Iron
- 0.91mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 471MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.