Baked Eggplant Salad The Best Recipes

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Baked Eggplant Salad

"Vegetarian eggplant salad has deep taste and is scrumptious."

Ingredients :

Eggplant:
2 eggplants, sliced lengthwise into 1/four-inch thick slices
sea salt to taste
1 tablespoon olive oil
Lemon Dressing:
2 tablespoons greater-virgin olive oil, or more as needed
half lemon, juiced
1 clove garlic, minced
half of teaspoon floor black pepper
sea salt to taste
Salad:
1 purple bell pepper, cut into matchsticks
2 carrots, reduce into matchsticks
2 tablespoons chopped fresh cilantro, or to taste

Instructions :

Prep : 20M	Cook : 4M	Ready in : 35M

Preheat oven to 450 levels F (230 degrees C).
Arrange eggplant slices in a baking dish; sprinkle with sea salt. Drizzle 1 tablespoon olive oil over eggplant.
Bake within the preheated oven for 5 minutes; flip and continue baking till smooth, approximately 10 extra mins. Remove eggplant from oven and cool; slice pass-smart into 1/8-inch thick slices.
Whisk 2 tablespoons greater-virgin olive oil, lemon juice, garlic, black pepper, and sea salt together in a bowl till dressing is smooth.
Toss baked eggplant, crimson bell pepper, and carrots collectively with lemon dressing till flippantly covered. Sprinkle cilantro over salad.

Notes :

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