Description
A fresh and simple eggplant salad with a mix of flavors and textures.
Ingredients
Scale
- 2 medium eggplants
- 2 tbsp olive oil
- 1 tbsp lemon juice
- 1 clove garlic, minced
- 1/4 cup chopped parsley
- 1/4 cup chopped mint
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Preheat the oven to 400°F (200°C).
- Slice the eggplants into cubes and toss with olive oil.
- Roast for 25-30 minutes until tender and golden.
- Let the eggplant cool slightly.
- In a bowl, mix lemon juice, garlic, parsley, mint, salt, and pepper.
- Add the roasted eggplant and toss gently.
- Serve at room temperature.
Notes
- You can grill the eggplant instead of roasting.
- Store leftovers in the fridge for up to 2 days.
- Add crumbled feta for extra flavor if desired.
- Prep Time: 10 mins
- Cook Time: 30 mins
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 120
- Sugar: 5g
- Sodium: 300mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 5g
- Protein: 2g
- Cholesterol: 0mg
Keywords: eggplant salad, Mediterranean, vegetarian, roasted eggplant