Eggplant-Tomato Salad recipe
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- 1 eggplant, cubed olive oil, divided salt to taste 1 pint grape tomatoes, halved ½ red onion, thinly sliced 1 teaspoon lemon juice, or to taste ground black pepper to taste
Nutrition Info
- 114.7 caloriescarbohydrate: 12.8 gcholesterol: : -fat: 7.3 gfiber: 5.7 gprotein: 2.2 gsaturatedFat: 1 gservingSize: -sodium: 49 mgsugar: 3.8 gtransFat: : -unsaturatedFat: : -
Directions Eggplant-Tomato Salad
Directions
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Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
Brush eggplant with 1 tablespoon olive oil and sprinkle with salt. Place in a single layer on a baking sheet.
Broil eggplant in the hot oven, turning to brown on all sides, 5 to 7 minutes.
Transfer cooked eggplant to a large bowl. Add tomatoes and onion.
Combine remaining 1 tablespoon olive oil, lemon juice, salt, and pepper in a bowl. Pour dressing over salad.