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 caloriescarbohydrate: 5.2 gcholesterol: : -fat: 10.3 gfiber: 1.6 gprotein: 0.7 gsaturatedFat: 1.4 gservingSize: -sodium: 183.2 mgsugar: 2.7 gtransFat: : -unsaturatedFat: : -
Directions Baked Eggplant Salad
Directions
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Preheat oven to 450 degrees F (230 degrees C).
Arrange eggplant slices in a baking dish, sprinkle with sea salt. Drizzle 1 tablespoon olive oil over eggplant.
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.
Whisk 2 tablespoons extra-virgin olive oil, lemon juice, garlic, black pepper, and sea salt together in a bowl until dressing is smooth.
Toss baked eggplant, red bell pepper, and carrots together with lemon dressing until evenly coated. Sprinkle cilantro over salad.