All Recipes Best Recipe Salad Vegetable Salad Recipes

Ingredients

2 eggplants, sliced lengthwise into 1/4-inch thick slices sea salt to taste 1 tablespoon olive oil 2 tablespoons extra-virgin olive oil, or more as needed ½ lemon, juiced 1 clove garlic, minced ½ teaspoon ground black pepper sea salt to taste 1 red bell pepper, cut into matchsticks 2 carrots, cut into matchsticks 2 tablespoons chopped fresh cilantro, or to taste

Nutrition Info

114.4 calories carbohydrate: 5.2 g cholesterol: : - fat: 10.3 g fiber: 1.6 g protein: 0.7 g saturatedFat: 1.4 g servingSize: - sodium: 183.2 mg sugar: 2.7 g transFat: : - unsaturatedFat: : -

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

4 servings

Vegetarian eggplant salad has deep flavor and is delicious.