With only a few ingredients, you can quickly and easily make this eggplant and tomato salad. It’s a huge hit every time!
| Prep Time: | 20 mins |
| Cook Time: | 5 mins |
| Total Time: | 25 mins |
| Servings: | 4 |
Ingredients
- 1 eggplant, cubed
- 2 tablespoons olive oil, divided
- 1 pinch salt, or as needed
- 1 pint grape tomatoes, halved
- ½ red onion, thinly sliced
- 1 teaspoon lemon juice, or to taste
- salt and ground black pepper to taste
Instructions
- Set an oven rack about 6 inches from the heat source and preheat the oven’s broiler.
- Toss eggplant with 1 tablespoon olive oil and sprinkle with salt. Place onto a baking sheet and arrange in a single layer.
- Broil eggplant in the preheated oven, until browned on all sides, 5 to 7 minutes, turning occasionally.
- Transfer cooked eggplant to a large bowl. Add tomatoes and onion.
- Combine remaining 1 tablespoon olive oil, lemon juice, salt, and pepper in a bowl. Pour dressing over salad.
Nutrition Facts
| Calories | 178 kcal |
| Carbohydrate | 29 g |
| Cholesterol | 0 mg |
| Dietary Fiber | 8 g |
| Protein | 3 g |
| Saturated Fat | 1 g |
| Sodium | 42 mg |
| Sugars | 12 g |
| Fat | 8 g |
| Unsaturated Fat | 0 g |
Reviews
So I pretty much followed the recipe.
Really delicious! What a great idea to use eggplant that I would never have thought of. Really nice flavors and textures in this with the warm, creamy eggplant and the sweet tomatoes and pungent onions. I ate this both warm and room temp and loved it both ways. I’m the only one in the house who will eat eggplant, but I did make my hubby try and he said it was ok (which is HUGE, lol). I will def be making this again and again~YUM! Thanks for sharing. 🙂