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Baked Eggplant Salad

Baked Eggplant Salad

  • Prep

    20 m
  • Cook

    15 m
  • Ready In

    35 m
fromgardentosoupbowl.com

fromgardentosoupbowl.com

Vegetarian eggplant salad has deep flavor and is delicious.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

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

Based on a 2,000 calorie diet

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

Chris25
6

Chris25

2/20/2014

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

mommyluvs2cook
1

mommyluvs2cook

5/15/2014

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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