Eggplant Salad

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. id=”instruction-step-3″>3. Finely dice red onion, cucumber, tomatoes, and green pepper. Place in a large bowl.

4. id=”instruction-step-4″>4. Whisk together garlic, vinegar or lemon juice, olive oil, salt, and pepper.

5. id=”instruction-step-5″>5. Add cooked eggplant to the bowl with vegetables.

6. id=”instruction-step-6″>6. Pour dressing over the salad and toss gently.

7. id=”instruction-step-7″>7. Let sit for 15 minutes to allow flavors to meld.

8. id=”instruction-step-8″>8. Stir in chopped parsley just before serving.

Servings: 6, 6 servings

Prep Time: 20 minutes

Cook Time: 25 minutes

Total Time: 45 minutes

Course: Salad

Cuisine: Mediterranean

Keywords: eggplant salad, vegan salad, summer salad

Nutrition Facts: Calories: 130 calories, Carbs: 11g, Protein: 2g, Fat: 9g, Saturated Fat: 1.2g, Cholesterol: 0mg, Sodium: 210mg, Fiber: 4g, Sugar: 5g