Description
Eggplant Salad with Fresh Herbs is a delightful dish that celebrates summer’s bounty. The smoky roasted eggplant combines beautifully with the crispness of fresh vegetables, while vibrant herbs bring a refreshing aroma and flavor explosion. Perfect as a side dish or light meal, this salad is sure to impress at any gathering. Easy to prepare and visually appealing, it will have your guests coming back for seconds.
Ingredients
Scale
- 1 medium eggplant (about 1 pound), cubed
- 1 red bell pepper, diced
- 1 cup cherry tomatoes, halved
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh mint, chopped
- Juice of 1 lemon
- 3 tablespoons extra virgin olive oil
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C). Toss eggplant cubes in olive oil and spread on a baking sheet. Roast for about 25 minutes until golden brown.
- While the eggplant roasts, chop the red bell pepper and halve the cherry tomatoes.
- In a bowl, combine chopped parsley and mint.
- Once the eggplant cools slightly, mix it with the chopped veggies and herbs in a large bowl.
- Drizzle with lemon juice and olive oil; season with salt and pepper. Gently toss to combine.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 180
- Sugar: 6g
- Sodium: 240mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 7g
- Protein: 3g
- Cholesterol: 0mg