Baked Eggplant Salad - cooking recipe

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
Preparation
    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.

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