BAKED EGGPLANT SALAD

Baked Eggplant Salad image

Vegetarian eggplant salad has deep flavor and is delicious.

Provided by fromgardentosoupbowl.com

Categories Salad Vegetable Salad Recipes

Time 35m

Yield 4

Number Of Ingredients 11

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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

Steps:

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.

Nutrition Facts : Calories 114.4 calories, Carbohydrate 5.2 g, Fat 10.3 g, Fiber 1.6 g, Protein 0.7 g, SaturatedFat 1.4 g, Sodium 183.2 mg, Sugar 2.7 g