Eggplant and Tomato Salad

This vibrant Eggplant and Tomato Salad is a classic Lebanese dish that combines roasted eggplant with fresh tomatoes and a zesty dressing. It offers a delightful mix of textures and flavors, perfect for a light meal or as a side dish.

Ingredients

• Eggplant - 1 medium (approximately 250g)
• Tomatoes - 2 medium (approximately 300g)
• Red onion - 1 small (approximately 70g)
• Fresh parsley - 30g
• Garlic - 2 cloves
• Olive oil - 2 tablespoons (30ml)
• Lemon juice - 2 tablespoons (30ml)
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Sumac - 1 teaspoon

Steps

1. Preheat your oven to 200°C (400°F).
2. Cut the eggplant into 1-inch cubes and place them in a bowl. Sprinkle with salt and let them sit for 10 minutes to draw out moisture.
3. Rinse the eggplant cubes under cold water and pat them dry with a paper towel.
4. Spread the eggplant cubes on a baking sheet lined with parchment paper. Drizzle with 1 tablespoon of olive oil and toss to coat.
5. Roast the eggplant in the preheated oven for 20 minutes, or until golden brown and tender, turning halfway through.
6. While the eggplant is roasting, chop the tomatoes, red onion, and fresh parsley. Mince the garlic.
7. In a large bowl, combine the chopped tomatoes, red onion, parsley, minced garlic, lemon juice, remaining olive oil, salt, black pepper, and sumac.
8. Once the eggplant is done roasting, let it cool for a few minutes before adding it to the salad mixture.
9. Toss everything gently to combine, adjusting seasoning if necessary. Serve immediately or chill for 30 minutes to enhance the flavors.

Nutrition

• Calories: 200
• Protein: 3 g
• Carbs: 18 g
• Fiber: 7 g
• Sugar: 4 g
• Sodium: 300 mg
• Cholesterol: 0 mg
• Total Fat: 14 g
• Saturated Fat: 2 g
• Unsaturated Fat: 12 g
• Water: 0.3 L

Health Benefits

• Rich in antioxidants from tomatoes and eggplants, which can help reduce inflammation.
• High in fiber, promoting digestive health and aiding in weight management.

Tags