Eggplant Salad

This Eggplant Salad offers a deliciously smoky flavor paired with fresh vegetables and a tangy dressing, making it a perfect appetizer. It's a healthy, vibrant dish that brings a taste of the Mediterranean to your table.

Ingredients

• Eggplant - 1 medium (about 250g)
• Olive oil - 2 tablespoons
• Red bell pepper - 1/2, diced
• Cucumber - 1 small, diced
• Red onion - 1/4, finely chopped
• Garlic - 1 clove, minced
• Lemon juice - 1 tablespoon
• Fresh parsley - 2 tablespoons, chopped
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon

Steps

1. Preheat your oven to 200°C (400°F).
2. Slice the eggplant into 1-inch cubes and place them in a bowl.
3. Drizzle with 1 tablespoon of olive oil, sprinkle with salt, and toss to coat.
4. Spread the eggplant on a baking sheet and roast for 20 minutes, or until tender and slightly browned.
5. While the eggplant is roasting, prepare the salad by combining the diced red bell pepper, cucumber, red onion, and minced garlic in a large bowl.
6. Once the eggplant is done, let it cool slightly before adding it to the vegetable mixture.
7. In a small bowl, whisk together the remaining olive oil, lemon juice, black pepper, and chopped parsley.
8. Pour the dressing over the salad and toss gently to combine.
9. Serve the salad warm or at room temperature.

Nutrition

• Calories: 150
• Protein: 3 g
• Carbs: 15 g
• Fiber: 5 g
• Sugar: 3 g
• Sodium: 300 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.2 L

Health Benefits

• Rich in antioxidants, particularly nasunin in eggplant, which supports heart health.
• High in fiber, promoting digestive health and helping to maintain a healthy weight.

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