Lunch Recipe

Baked Eggplant Salad

Vegetarian eggplant salad has deep flavor and is delicious.

INGRIDIENT

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

DIRECTION

Step: 1

Preheat oven to 450 degrees F (230 degrees C).

Step: 2

Arrange eggplant slices in a baking dish; sprinkle with sea salt. Drizzle 1 tablespoon olive oil over eggplant.

Step: 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.

Step: 4

Whisk 2 tablespoons extra-virgin olive oil, lemon juice, garlic, black pepper, and sea salt together in a bowl until dressing is smooth.

Step: 5

Toss baked eggplant, red bell pepper, and carrots together with lemon dressing until evenly coated. Sprinkle cilantro over salad.

NUTRITION FACT

Per Serving: 114 calories; protein 0.7g; carbohydrates 5.2g; fat 10.3g; sodium 183.2mg.

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