- Eggplant:
- 2 eggplants, sliced lengthwise into 1/4-inch thick slices
- sea salt to taste
- 1 tablespoon olive oil
- Lemon Dressing:
- 2 tablespoons extra-virgin olive oil, or more as needed
- 1/2 lemon, juiced
- 1 clove garlic, minced
- 1/2 teaspoon ground black pepper
- sea salt to taste
- Salad:
- 1 red bell pepper, cut into matchsticks
- 2 carrots, cut into matchsticks
- 2 tablespoons chopped fresh cilantro, or to taste
- 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.
05/15/2018
recipepes.com
Baked Eggplant Salad, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
