Special Diet Information

Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.

This recipe is safe for those who are lactose intolerant.

This is a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten.


"How can people say they don't eat eggplant when God loves the color and the French love the name? I don't understand."
Jeff Smith, The Frugal Gourmet

The refrigerator light goes on...

This is a very easy recipe and the salad goes with everything. You can serve it under fish or with a pasta recipe as a side dish. Itís great to take to a pot luck and everyone will love you for it (and they donít even have to know that it's healthy).


Roasting is dry cooking food in an oven in a large uncovered pan. The last three words of this definition are the key. By not covering the food, the heat creates a crusty brown exterior, sealing in moisture. The pan should be large enough that the moisture that does escape from the food evaporates quickly; otherwise the steam will keep the food from browning properly.

Tender meats are ideally suited for roasting because dry cooking is not sufficient to break down the fibers in tougher cuts. Examples like tenderloin, prime rib or top round should be roasted, while chuck is best cooked with moist heat (see Braising). Fish and fowl are ideal for roasting.

When roasting vegetables it is important to have a large pan so that they will and not touch each other. I try to leave at least 1/4 of the bottom of the pan exposed and stir the vegetables often.


Roasted Eggplant Salad

Servings = 8 | Serving size =about one cup

Cooking Time = 60 Minutes

This recipe can be multiplied by 2.

This recipe can be divisible by 2.

This recipe keeps well in the refrigerator for about 72 hours.

spray olive oil
2 medium eggplant (cut into 1/2 inch cubes)
2 medium yellow onions (cut into 1/8 wedges)
1 pint grape tomatoes
1/4 cup slivered almonds
1/2 tsp salt
fresh ground black pepper
2 Tbsp extra virgin olive oil
3 Tbsp balsamic vinegar
1/4 cup fresh basil (chiffonade)
1 Tbsp fresh oregano
1 bulb roasted garlic (chopped)

Preheat oven to 325įF. Place a large roasting pan in the oven. When the oven is hot lightly spray the pan with oil and add the eggplant, onions, tomatoes and almonds.

Return the pan to the oven and roast for about 30 - 40 minutes. Stir the vegetables about every 10 minutes. They may require a light spray once or twice with the oil to keep them from sticking.

Remove form the oven and let the vegetables cool slightly. Place in a large mixing bowl and add the salt, pepper, olive oil, vinegar, basil, oregano and roasted garlic.

Stir well and chill.

** The garlic can be roasted at the same time as the vegetables using the Roasted Garlic recipe. Alternatively, add 5 cloves of minced garlic with the veggies before roasting. The flavor will be less subtle but is quite good (and the recipe is easier if you havenít roasted the garlic).

Nutrition Facts

Serving size = 1 cup

Servings = 8


Amount Per Serving

Calories 118 Calories from Fat 58
% Daily Value
Total Fat 7g 10%
    Saturated Fat 1g 4%
    Monounsaturated Fat 4g
    Trans Fat 0g
Cholesterol 0mg 0%
Sodium 151mg 6%
Total Carbohydrates 14g 5%
    Dietary Fiber 5g 22%
    Sugars 5g
Protein 3g
Vitamin A 7% Vitamin C 16%
Calcium 5% Iron 5%
Vitamin K 14 mcg Potassium 445 mg
Magnesium 41 mg