ukrainian

Warm Eggplant and Pepper Salad with Garlic and Walnuts

Name: Warm Eggplant and Pepper Salad with Garlic and Walnuts
Yield: 1 serving
Cuisine: ukrainian
Ingredients: 238 g eggplant, cubed; 156 g red bell pepper, sliced; 28 g sunflower oil; 41 g walnuts, chopped; 7 g garlic, minced; 14 g parsley, chopped; 14 g white wine vinegar; 3 g salt; 0.92 g black pepper

This roasted dish pairs eggplant, cubed with red bell pepper, sliced, walnuts, chopped and garlic, minced. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch Dinner

Easy

Balanced Heart friendly Vegetarian Vegan Low carb Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

Build a meal plan

Estimated macros per portion

11 g Protein

34 g Carbohydrates

55 g Fat

14 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

238g eggplant, cubed 60 kcal
156g red bell pepper, sliced 48 kcal
28g sunflower oil 248 kcal
41g walnuts, chopped 268 kcal
7g garlic, minced 10 kcal
14g parsley, chopped 5 kcal
14g white wine vinegar 11 kcal
3g salt 0 kcal
1g black pepper 2 kcal

Cooking instructions

eggplantred bell pepper
Heat oven to 450 F (230 C). Place eggplant and bell pepper on a tray and roast until soft and charred at edges, 18-22 minutes.
Cool slightly, then peel the pepper (optional) and chop both vegetables into bite-size pieces.
sunflower oilgarlicwhite wine vinegarsaltblack pepper
In a bowl, whisk sunflower oil, vinegar, garlic, salt, and black pepper.
parsley
Toss warm vegetables with the dressing and chopped parsley.
walnuts
Fold in chopped walnuts and let sit 5 minutes so flavors meld.
Serve warm or at room temperature.