Baked Eggplant Salad
Serves: 5
Carolyne Schoen
1 January 1970
Based on User reviews:
46
Spice
51
Sweetness
47
Sourness
42
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
Directions:
1
Preheat oven to 450 degrees F (230 degrees C)
2
Arrange eggplant slices in a baking dish; sprinkle with sea salt
3
Drizzle 1 tablespoon olive oil over eggplant
4
Bake in the preheated oven for 5 minutes; flip and continue baking until tender, about 10 more minutes
5
Remove eggplant from oven and cool; slice cross-wise into 1/8-inch thick slices
6
Whisk 2 tablespoons extra-virgin olive oil, lemon juice, garlic, black pepper, and sea salt together in a bowl until dressing is smooth
7
Toss baked eggplant, red bell pepper, and carrots together with lemon dressing until evenly coated
8
Sprinkle cilantro over salad