Description
A smoky, tangy, and fresh eggplant salad made with grilled or roasted eggplant, crisp vegetables, and a zesty garlic vinaigrette. Perfect as a side dish, light lunch, or starter. Naturally vegan and gluten-free.
Ingredients
2 medium eggplants
1 small red onion
2 medium tomatoes
1 small cucumber
1 green bell pepper or 1 small chili pepper
1/2 cup chopped fresh parsley
2 cloves garlic, minced
3 tablespoons olive oil
2 tablespoons red wine vinegar or lemon juice
1/2 teaspoon salt
1/4 teaspoon black pepper
Instructions
1. Slice eggplants into 1/2-inch rounds. Salt and let sit for 20 minutes, then pat dry.
2. Brush eggplant slices with olive oil and grill for 3–4 minutes per side, or roast at 400°F (200°C) for 25 minutes, flipping halfway.
3. Finely dice red onion, cucumber, tomatoes, and green pepper. Place in a large bowl.
4. Whisk together garlic, vinegar or lemon juice, olive oil, salt, and pepper.
5. Add cooked eggplant to the bowl with vegetables.
6. Pour dressing over the salad and toss gently.
7. Let sit for 15 minutes to allow flavors to meld.
8. Stir in chopped parsley just before serving.
Notes
Let the salad rest before serving to enhance flavor.
Use high-quality olive oil for best taste.
Salting the eggplant is key to preventing bitterness.
Nutrition
- Serving Size: 1 cup
- Calories: 130
- Sugar: 5g
- Sodium: 210mg
- Fat: 9g
- Saturated Fat: 1.2g
- Unsaturated Fat: 7.5g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 4g
- Protein: 2g
- Cholesterol: 0mg
Keywords: eggplant salad, vegan salad, summer salad