How to Make Baked Eggplant Salad - A Step-by-Step Guide

Are you looking for a delicious and healthy dish to add to your recipe collection? Look no further than this flavorful Baked Eggplant Salad! Eggplant, also known as aubergine, is a versatile vegetable that can be used in a variety of dishes. In this recipe, we will be taking the classic eggplant and transforming it into a delicious, oven-baked salad that is sure to impress your friends and family.

Baked eggplant is a wonderful way to enjoy the rich and creamy texture of this vegetable...

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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

Information

  • Prep Time: 20 mins
  • Cook Time: 15 mins
  • Total Time: 35 mins
  • Servings: 4
  • Yield: 4 servings

  • 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.
  • Nutrition

    114 cal.

    • Total Fat: 10g
    • Saturated Fat: 1g
    • Sodium: 183mg
    • Total Carbohydrate: 5g
    • Dietary Fiber: 2g
    • Total Sugars: 3g
    • Protein: 1g
    • Vitamin C: 41mg
    • Calcium: 16mg
    • Iron: 2mg
    • Potassium: 176mg