Easy Grilled Eggplant Salad
It’s a quick summer dish, ready in minutes, perfect for breakfast, lunch, or dinner. Plus, it’s vegan and low-calorie, making it a healthy choice for any meal. Made with grilled eggplant, peppers, tomatoes, red onion and parsley, it’s a salad winner.
It’s a quick summer dish, ready in minutes, perfect for breakfast, lunch, or dinner. Plus, it’s vegan and low-calorie, making it a healthy choice for any meal.
It’s a salad winner made with grilled eggplant, peppers, tomatoes, red onion, and parsley.
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📕Ingredients:
- 4 eggplants, baked and chopped
- 1 yellow pepper, diced
- 2-3 tomatoes, diced
- 1 medium red onion, diced
- 1 small bunch parsley, chopped
- 2 tbsp lemon juice
- Salt and pepper to taste
- 4 tbsp olive oil
📕Instructions:
1. Preheat the oven to 400°F (200°C). Cut the eggplant in halves, place them on a baking sheet, sprinkle olive oil and salt. Bake for about 25-30 minutes until tender. Once cooled, remove the skin and chop them thinly.
2. In a large bowl, mix the diced yellow pepper, tomatoes, red onion, and chopped parsley with the chopped eggplant.
3. Add lemon juice, salt, pepper, and olive oil over the vegetables.
4. Gently toss until all the ingredients are well-coated.
5. Let the salad sit for about 15-20 minutes to enhance the flavors.
6. Serve the eggplant salad with toasted bread.
This eggplant salad serves 4 and is a delicious and healthy addition to any meal.
