Roasted Eggplant Salad recipe - ingredients, nutrition and when to eat it
This salad pairs golden-roasted eggplant with cherry tomatoes and a herby dressing.
This salad pairs golden-roasted eggplant with cherry tomatoes and a herby dressing. The eggplant is tender and the tomatoes add a fresh note, making it a good side for a light lunch or dinner.
Vegetables · 20 minutes to cook
Nutrition (per 301.7g serving): 194.7 kcal · protein 3.1g · carbohydrate 15.4g · fat 14.1g · sodium 178.9mg
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: Roast the eggplant in a single layer so it browns evenly.
Tips: Add the basil just before serving for a brighter aroma.
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Ingredients (1 serving)
- Eggplant — 1 pc
- Cherry tomatoes — 6 pc
- Olive oil — 1 Tbsp
- Balsamic vinegar — 1 Tbsp
- Basil — 4 sheet
- Salt — 0.1 tsp
- Ground black pepper — 0.1 tsp