Vegetarian eggplant salad has deep flavor and is delicious.
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.
Per Serving: 114 calories; protein 0.7g; carbohydrates 5.2g; fat 10.3g; sodium 183.2mg.