Roasted Eggplant Salad
A smoky and savory roasted eggplant salad, perfect as a side dish or a light appetizer.
Ingredients
- 2 medium eggplants
- 1 red onion finely chopped
- 1 bell pepper chopped
- 2 tbsp olive oil
- 1 tbsp lemon juice
- 1 tbsp fresh parsley chopped
- 1 tsp garlic minced
- Salt and black pepper to taste
Instructions
- Preheat the oven to 200°C (400°F).
- Prick the eggplants with a fork and drizzle them with olive oil.
- Roast the eggplants for 25-30 minutes, turning halfway through, until the skin is charred and the flesh is soft.
- Once roasted, let the eggplants cool slightly before peeling off the skin.
- In a mixing bowl, combine the eggplant flesh, chopped onion, bell pepper, garlic, lemon juice, and fresh parsley.
- Season with salt and black pepper to taste.
- Serve immediately or chill for a more intense flavor.
NUTRITION FACTS (Per Serving)
Calories: 120 kcal
Carbohydrates: 15 g
Fat: 8 g
Protein: 2 g