Eggplant and Tomato Salad

This Eggplant and Tomato Salad is a refreshing, low-carb dish perfect for a light dinner. The combination of roasted eggplant and ripe tomatoes, dressed with a zesty vinaigrette, creates a delightful harmony of flavors and textures.

Ingredients

• Eggplant - 1 medium (about 250g)
• Tomatoes - 2 medium (about 300g)
• Olive oil - 2 tablespoons
• Red wine vinegar - 1 tablespoon
• Garlic - 1 clove, minced
• Fresh basil - 1/4 cup, chopped
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Feta cheese - 50g, crumbled (optional)

Steps

1. Preheat the oven to 200°C (400°F).
2. Cut the eggplant into 1-inch cubes and place them on a baking sheet.
3. Drizzle 1 tablespoon of olive oil over the eggplant and sprinkle with salt and black pepper. Toss to coat.
4. Roast the eggplant in the oven for 20 minutes, or until golden and tender, stirring halfway through.
5. While the eggplant is roasting, chop the tomatoes and place them in a large bowl.
6. In a small bowl, whisk together the remaining 1 tablespoon of olive oil, red wine vinegar, minced garlic, and chopped basil to create the dressing.
7. Once the eggplant is done roasting, let it cool for a few minutes, then add it to the bowl with the tomatoes.
8. Pour the dressing over the eggplant and tomatoes, and toss gently to combine.
9. If using, sprinkle crumbled feta cheese on top before serving.

Nutrition

• Calories: 210
• Protein: 5 g
• Carbs: 14 g
• Fiber: 7 g
• Sugar: 6 g
• Sodium: 300 mg
• Cholesterol: 10 mg
• Total Fat: 15 g
• Saturated Fat: 3 g
• Unsaturated Fat: 12 g
• Water: 0.4 L

Health Benefits

• Rich in antioxidants, particularly from tomatoes and basil.
• Low in carbohydrates, making it suitable for low-carb diets.

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