You need to login or register to bookmark/favorite this content.

Eggplant-Tomato Salad

Directions

1 eggplant

cubed

olive oil

divided

salt to taste

1 pint grape tomatoes

halved

½ red onion

thinly sliced

1 teaspoon lemon juice

or to taste

ground black pepper to taste

Set an oven rack about 6 inches from the heat source and preheat the oven’s broiler.

Brush eggplant with 1 tablespoon olive oil and sprinkle with salt. Place in a single layer on a baking sheet.

Broil eggplant in the hot oven, turning to brown on all sides, 5 to 7 minutes.

Transfer cooked eggplant to a large bowl. Add tomatoes and onion.

Combine remaining 1 tablespoon olive oil, lemon juice, salt, and pepper in a bowl. Pour dressing over salad.

There are no reviews for this recipe yet, use a form below to write your review

Appetizer & Snack Recipes	Bread Recipes
Breakfast and Brunch Recipes	Cooking Style