Roasted Eggplant Salad over Mixed Grains
Ingredients
- 2 eggplants, cut crosswise into ½-inch-thick slices
- 3 Tbsp olive oil
- 2 cloves garlic, minced
- ½ tsp salt
- ½ tsp Italian seasoning
- 1 (5-oz) pkg baby arugula
- 4 Roma tomatoes, chopped
- 1 cup sliced red onion
- ¾ cup vegan balsamic vinaigrette, divided
- 3 Tbsp nutritional yeast
- 3 (8.5-oz) pouches microwavable seven-whole-grains mix
- ¾ cup pine nuts
Instructions
- Preheat oven to 475°F. Toss together eggplant slices, oil, garlic, salt, and seasoning; spread in a single layer on 2 large rimmed baking sheets.
- Bake 20 to 25 minutes or until browned and tender, turning once halfway through baking. Chop eggplant into bite-size pieces.
- Combine eggplant, arugula, tomatoes, and onion in a large bowl. Whisk together ¼ cup vinaigrette and nutritional yeast. Drizzle over eggplant mixture; toss.
- Heat grains mix according to package directions; divide among 6 plates. Top with eggplant salad. Drizzle with remaining vinaigrette. Sprinkle with nuts.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Calories |
528
|
528
|
| Fat (g) | 30 | 30 |
| Sat. Fat (g) | 3 | 3 |
| Protein (g) | 12 | 12 |
| Carb (g) | 58 | 58 |
| Fiber (g) | 8 | 8 |
| Sodium (mg) | 745 | 745 |
| T. Sugs (g) | 11 | 11 |
| A. Sugs (g) | 1 | 1 |
Plant Based Meal Plan
This recipe selected from the eMeals Plant Based Meal Plan.
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