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This eggplant and tomato salad is fast and easy to make with just a few ingredients. It?s always a big hit!
Ingredients
- 1 eggplant, cubed
- 2 tablespoons olive oil, divided
- 1 pinch salt, or as needed
- 1 pint grape tomatoes, halved
- ½ red onion, thinly sliced
- 1 teaspoon lemon juice, or to taste
- salt and ground black pepper to taste
Directions
Step 1
Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
Step 2
Toss eggplant with 1 tablespoon olive oil and sprinkle with salt. Place onto a baking sheet and arrange in a single layer.
Step 3
Broil eggplant in the preheated oven, until browned on all sides, 5 to 7 minutes, turning occasionally.
Step 4
Transfer cooked eggplant to a large bowl. Add tomatoes and onion.
Step 5
Combine remaining 1 tablespoon olive oil, lemon juice, salt, and pepper in a bowl. Pour dressing over salad.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 178 | |
| % Daily Value * | |
| Total Fat8g | 10% |
| Saturated Fat1g | 5% |
| Cholesterol0mg | 0% |
| Sodium42mg | 2% |
| Total Carbohydrate29g | 11% |
| Dietary Fiber8g | 29% |
| Total Sugars12g | |
| Protein3g | |
| Vitamin C15mg | 73% |
| Calcium27mg | 2% |
| Iron1mg | 5% |
| Potassium546mg | 12% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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