This healthy, light, and easy recipe is from Nancy Mehagian's culinary memoir "Siren's Feast, An Edible Odyssey". This dish was a favourite at her restaurant on the Spanish island of Ibiza. For those following WW, this recipe is only 1 point.
Provided by blucoat
Categories Onions
Time 20m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Roast all the peppers and eggplant under broiler, turning so all sides are roasted evenly.
- When the skins are charred, remove from broiler and allow to cool.
- Placing them in a paper bag allows them to steam so the skins may be easily removed.
- Peel, seed and dice the peppers and place in a salad bowl.
- Peel and dice the eggplant and add to bowl.
- Add the tomatoes, onion, garlic, parsley, and seasonings.
- Toss all ingredients well, cover the bowl and place in the refrigerator to chill.
- This salad can be made 24 hours in advance, and will taste even better when the flavors are allowed to blend.
Nutrition Facts : Calories 127.3, Fat 7.3, SaturatedFat 1, Sodium 8.7, Carbohydrate 16, Fiber 6.5, Sugar 7.6, Protein 2.8
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