Baked Eggplant Salad recipe

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Ingredients

2 eggplants, sliced lengthwise into 1/4-inch thick slices
sea salt to taste
1 tablespoon olive oil
2 tablespoons extra-virgin olive oil, or more as needed
½ lemon, juiced
1 clove garlic, minced
½ teaspoon ground black pepper
sea salt to taste
1 red bell pepper, cut into matchsticks
2 carrots, cut into matchsticks
2 tablespoons chopped fresh cilantro, or to taste

Nutrition Info

114.4 calories
carbohydrate: 5.2 g
cholesterol: : -
fat: 10.3 g
fiber: 1.6 g
protein: 0.7 g
saturatedFat: 1.4 g
servingSize: -
sodium: 183.2 mg
sugar: 2.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 450 degrees F (230 degrees C).

  2. Arrange eggplant slices in a baking dish, sprinkle with sea salt. Drizzle 1 tablespoon olive oil over eggplant.

  3. Bake in the preheated oven for 5 minutes, flip and continue baking until tender, about 10 more minutes. Remove eggplant from oven and cool, slice cross-wise into 1/8-inch thick slices.

  4. Whisk 2 tablespoons extra-virgin olive oil, lemon juice, garlic, black pepper, and sea salt together in a bowl until dressing is smooth.

  5. Toss baked eggplant, red bell pepper, and carrots together with lemon dressing until evenly coated. Sprinkle cilantro over salad.

Recipe Yield

4 servings

Recipe Note

Vegetarian eggplant salad has deep flavor and is delicious.

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