As we head into Fall, eggplants are in season, and what better way to showcase them than in this Roasted Eggplant Salad?

Roasted Eggplant Salad


1 large eggplant, peeled if desired, cubed (1 large = 6 cups)
PAM® Original No-Stick Cooking Spray
1 can (14.5 oz each) Hunt’s® Fire Roasted Diced Tomatoes, drained
1 can (15 oz each) garbanzo beans, drained, rinsed
1/2 cup chopped red onion
1/2 cup light Italian dressing
1 bag (10 oz each) chopped romaine lettuce
1/4 cup shredded Parmesan cheese


1. Preheat oven to 425°F. Place eggplant in large shallow baking pan; spray with cooking spray. Toss to coat; spread in single layer. Bake 15 minutes or until tender, stirring 2 times.

2. Meanwhile, combine all remaining ingredients, except lettuce and cheese, in large bowl; mix well. Add eggplant; toss together. Divide lettuce evenly between 4 serving plates. Top evenly with eggplant mixture. Sprinkle with cheese. Or, refrigerate eggplant mixture and serve chilled.

*Recipe and images courtesy of*