Eggplant Salad

This Lebanese Eggplant Salad is a vibrant and healthy dish that features roasted eggplant combined with fresh vegetables and a zesty dressing. It's a perfect side dish that brings a taste of the Mediterranean to your table.

Ingredients

• Eggplant - 300 grams
• Tomato - 1 medium (150 grams)
• Cucumber - 1 medium (150 grams)
• Red onion - 1 small (50 grams)
• Fresh parsley - 2 tablespoons, chopped
• Garlic - 1 clove, minced
• Olive oil - 2 tablespoons
• Lemon juice - 1 tablespoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon

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 with 1 tablespoon of olive oil and sprinkle with salt and pepper.
4. Roast the eggplant in the oven for 20-25 minutes, or until golden and tender, turning halfway through.
5. While the eggplant is roasting, dice the tomato, cucumber, and red onion.
6. In a large bowl, combine the roasted eggplant, diced tomato, cucumber, red onion, chopped parsley, and minced garlic.
7. In a small bowl, whisk together the remaining 1 tablespoon of olive oil and lemon juice.
8. Pour the dressing over the salad and toss gently to combine.
9. Serve immediately or chill for 15 minutes to enhance the flavors.

Nutrition

• Calories: 150
• Protein: 3 g
• Carbs: 18 g
• Fiber: 7 g
• Sugar: 4 g
• Sodium: 210 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.3 L

Health Benefits

• Rich in antioxidants and vitamins from eggplant and fresh vegetables.
• High in dietary fiber, promoting digestive health.

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