Baked Eggplant Salad

Ingredients

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

Recipe

Preparation Time: 20 mins Cook Time: 15 mins Ready Time: 35 mins


• 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.