Eggplant Salad with Mushrooms and Fresh Herbs

Eggplant Salad with Mushrooms and Fresh HerbsEggplant Salad.jpg
Eggplant is in season in Illinois during the months of June through October. 

gluten-free-icon.gif Gluten Free

Ingredients
Salad

  • 1 medium-large eggplant, stem removed and cut into cubes
  • 3 Tablespoons olive oil (reserve 1 Tablespoon for dressing)
  • 9 ounce container sliced raw mushrooms
  • 1 ½ cups halved cherry tomatoes
  • 3 Tablespoons chopped fresh basil
  • 1 Tablespoon chopped fresh sage
  • 1 Tablespoon chopped fresh rosemary
  • 2 Tablespoons grated Parmesan cheese

Dressing

  • 2 cloves garlic, minced
  • Reserved 1 Tablespoon olive oil (from above)
  • 1 Tablespoon fresh lemon juice
  • 1 Tablespoon balsamic vinegar
  • 1 teaspoon Dijon mustard
  • ¼ teaspoon ground black pepper
  • ¼ teaspoon salt

Directions

  1. Preheat oven to 400 degrees Fahrenheit.  Toss eggplant in olive oil and spread onto baking sheet.  Bake for 20 minutes.  Let cool before adding to salad.
  2. In a large bowl, combine all salad ingredients. 
  3. In a small bowl, whisk dressing ingredients.  Pour over salad and toss to coat. 
  4. Refrigerate for 2 hours prior to serving.

Serves 7

Nutrition Information
Per 1 cup
Calories: 92
Total Fat: 7 g
    Saturated Fat: 1 g
Sodium: 121 mg
Total Carbohydrate: 7.5 g
    Dietary Fiber: 3 g
Protein:  2.5 g