Description
Eggplant salad is a delicious and vibrant dish that highlights the unique flavor of eggplant, combined with fresh vegetables and a zesty dressing.
Ingredients
Scale
- 2 medium eggplants, cut into 1-inch cubes
- 1 cup cherry tomatoes, halved
- 1 medium red onion, thinly sliced
- 4 cloves garlic, minced
- 3 tablespoons olive oil, divided
- 2 tablespoons lemon juice
- 1/4 cup fresh basil leaves, chopped
- Salt and pepper to taste
Instructions
- Prepare the eggplant by washing and cutting it into 1-inch cubes, then toss with 2 tablespoons of olive oil, salt, and pepper.
- Chop the cherry tomatoes, red onion, and mince the garlic.
- Spread the eggplant on a baking sheet and roast at 425°F (220°C) for 25-30 minutes, stirring halfway through.
- Add the cherry tomatoes, red onion, and garlic to the roasted eggplant, drizzle with the remaining olive oil, and roast for another 10-15 minutes.
- Let the roasted vegetables cool slightly, then whisk together lemon juice, salt, and pepper, and drizzle over the salad. Add fresh basil and toss gently to combine.
Notes
- Choose firm and shiny eggplants for the best flavor.
- Consider marinating the eggplant before roasting for enhanced flavor.
- Experiment with different vegetables and spices to customize your salad.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 3g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg
Keywords: eggplant salad, vegan salad, Mediterranean salad, healthy recipes