Roasted Eggplant Salad – a delicious recipe with olive oil, rocket salad, tomato, onion, favorite. Easy to follow and perfect for any occasion.
Serves 4
Salads
Servings:persons
1
preheat oven to 350. Prepare your baking sheet with paper, set a side.
2
To slice the eggplant: remove the stem. with a sharp knife cut side into a 1-inch slice. but do not cut all the way to the top you need to keep the eggplant intact. continue slicing eggplant until completely sliced.
3
place the eggplant on the baking sheet and then fan out the sliced eggplant. drizzle a little oil and place into the oven for 30 mins or until soft and golden.
4
prepare your rocket leaves (wash and let dry) cut your tomato and onion into slices. place rocket on a plate and top with the onion & tomato
5
once the eggplant is cooked let cool 5 minutes and place on salad bed.
46
kcal
Calories
4
g
Fat
3
g
Carbs
1
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 1 eggplant large, 1 tablespoon olive oil, 2 cups rocket salad, 1 tomato sliced, and more.
Yes, Roasted Eggplant Salad falls under the Salads category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
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