Baked Eggplant Salad

Baked Eggplant Salad

2 Reviews 2 Pics
  • Prep

    20 m
  • Cook

    15 m
  • Ready In

    35 m
fromgardentosoupbowl.com
Recipe by  fromgardentosoupbowl.com

“Vegetarian eggplant salad has deep flavor and is delicious.”

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Ingredients

Adjust Servings

Original recipe yields 4 servings

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Directions

  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 (2)

Rate This Recipe
Chris25
5

Chris25

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

mommyluvs2cook
1

mommyluvs2cook

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!!!

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 124 cal
  • 6%
  • Fat
  • 10.4 g
  • 16%
  • Carbs
  • 7.5 g
  • 2%
  • Protein
  • 1.1 g
  • 2%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 184 mg
  • 7%

Based on a 2,000 calorie diet

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Chef John's Baked Eggplant Sandwiches

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