Baked Eggplant Salad

Baked eggplant is tossed with red bell pepper and carrot in a fresh lemon dressing for a colorful and refreshing salad.

Preheat oven to 450 degrees F (230 degrees C). Arrange eggplant slices in a baking dish; sprinkle with sea salt. Drizzle 1 tablespoon olive oil over eggplant. Bake in the preheated oven for...


Ingredients

  • Eggplant:
  • 2 eggplants, sliced lengthwise into 1/4-inch thick slices
  • sea salt to taste
  • 1 tablespoon olive oil
  • Lemon Dressing:
  • 2 tablespoons extra-virgin olive oil, or more as needed
  • 1/2 lemon, juiced
  • 1 clove garlic, minced
  • 1/2 teaspoon ground black pepper
  • sea salt to taste
  • Salad:
  • 1 red bell pepper, cut into matchsticks
  • 2 carrots, cut into matchsticks
  • 2 tablespoons chopped fresh cilantro, or to taste

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