Eggplant-Tomato Salad recipe

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Ingredients

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 calories
carbohydrate: 12.8 g
cholesterol: : -
fat: 7.3 g
fiber: 5.7 g
protein: 2.2 g
saturatedFat: 1 g
servingSize: -
sodium: 49 mg
sugar: 3.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.

  2. Brush eggplant with 1 tablespoon olive oil and sprinkle with salt. Place in a single layer on a baking sheet.

  3. Broil eggplant in the hot oven, turning to brown on all sides, 5 to 7 minutes.

  4. Transfer cooked eggplant to a large bowl. Add tomatoes and onion.

  5. Combine remaining 1 tablespoon olive oil, lemon juice, salt, and pepper in a bowl. Pour dressing over salad.

Recipe Yield

4 servings

Recipe Note

Few ingredients, fast and easy to make, and always a big hit!

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