Go Back

Roasted Eggplant Salad

A smoky and savory roasted eggplant salad, perfect as a side dish or a light appetizer.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4

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