Roasted Eggplant and Tomato Salad recipe - ingredients, nutrition and when to eat it
Golden roasted eggplant is paired with tomatoes and herbs in this juicy salad. Mild and refreshing, it is perfect for a summer evening or a light lunch.
Salads & light · 20 minutes to cook
Nutrition (per 329.2g serving): 144.6 kcal · protein 3.8g · carbohydrate 16g · fat 8.3g · sodium 343mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Eggplant can dry out easily if sliced too thin, so slices about 1 cm thick work best.
Tips: Add the tomatoes just before serving so they do not release too much liquid.
Tips: Tear the basil gently by hand to bring out more of its fragrance.
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Ingredients (1 serving)
- Eggplant — 1 pc
- Tomato — 1 pc
- Basil — 0.5 cup
- Olive oil — 2 tsp
- Balsamic vinegar — 2 tsp
- Garlic — 1 pc
- Salt — 0.2 tsp
- Ground black pepper — 0.1 tsp