Baked Eggplant Salad

Baked Eggplant Salad

4
fromgardentosoupbowl.com 1

"Vegetarian eggplant salad has deep flavor and is delicious."

Ingredients

35 m {{adjustedServings}} servings 114 cals
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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 114 kcal
  • 6%
  • Fat:
  • 10.3 g
  • 16%
  • Carbs:
  • 5.2g
  • 2%
  • Protein:
  • 0.7 g
  • 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 183 mg
  • 7%

Based on a 2,000 calorie diet

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Directions

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  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.
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Reviews

4
  1. 6 Ratings

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I was looking for an eggplant recipe that didn't contain gobs of cheese. This was very delicious! Thanks for sharing.

If I could give this more stars I would! I was not expecting this to be SO GOOD!! I ate this with homemade sprouted tortilla chips. YUM!!!

I must have done something wrong. The eggplant was mushy. It was terrible. Even my husband who eats everything couldn't eat it. We took the raw veggies out and just ate them.