Name: Baked Eggplant Salad
Yield: 4 servings
Ingredients: Eggplant:; 2 eggplants, sliced lengthwise into 1/4-inch thick slices; sea salt to taste; 1 tablespoon olive oil; Lemon Dressing:; 2 tablespoons extra-virgin olive oil, or more as needed; 1/2 lemon, juiced; 1 clove garlic, minced; 1/2 teaspoon ground black pepper; sea salt to taste; Salad:; 1 red bell pepper, cut into matchsticks; 2 carrots, cut into matchsticks; 2 tablespoons chopped fresh cilantro, or to taste

Servings: 4 persons

Eggplant:
2 eggplants, sliced lengthwise into 1/4-inch thick slices
sea salt to taste
1 tablespoon olive oil
Lemon Dressing:
2 tablespoons extra-virgin olive oil, or more as needed
1/2 lemon, juiced
1 clove garlic, minced
1/2 teaspoon ground black pepper
sea salt to taste
Salad:
1 red bell pepper, cut into matchsticks
2 carrots, cut into matchsticks
2 tablespoons chopped fresh cilantro, or to taste

1
Preheat oven to 450 degrees F (230 degrees C).
2
Arrange eggplant slices in a baking dish; sprinkle with sea salt. Drizzle 1 tablespoon olive oil over eggplant.
3
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.
4
Whisk 2 tablespoons extra-virgin olive oil, lemon juice, garlic, black pepper, and sea salt together in a bowl until dressing is smooth.
5
Toss baked eggplant, red bell pepper, and carrots together with lemon dressing until evenly coated. Sprinkle cilantro over salad.

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Baked Eggplant Salad

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