Baked Eggplant Salad Tasty Recipes

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Baked Eggplant Salad

"Vegetarian eggplant salad has deep flavor and is delicious."

Ingredients :

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

Instructions :

Prep : 20M	Cook : 4M	Ready in : 35M

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.