Description
A refreshing eggplant salad with a mix of herbs and spices.
Ingredients
Scale
- 2 medium eggplants, cubed
- 1 red bell pepper, diced
- 1 cucumber, diced
- 1/2 red onion, finely chopped
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup fresh parsley, chopped
Instructions
- Preheat your oven to 400°F (200°C).
- Toss the eggplant cubes with olive oil, salt, and pepper.
- Spread the eggplant on a baking sheet and roast for 25-30 minutes until golden.
- In a large bowl, combine the roasted eggplant, bell pepper, cucumber, red onion, lemon juice, and parsley.
- Toss everything together and serve chilled.
Notes
- Feel free to add other vegetables of your choice.
- This salad tastes better after sitting for a while.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 3g
- Sodium: 200mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 6g
- Protein: 3g
- Cholesterol: 0mg
Keywords: eggplant salad