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Baked Eggplant Salad

Baked Eggplant Salad
You can never have too many side dish recipes, so give Baked Eggplant Salad a try. One serving contains 143 calories, 3g of protein, and 8g of fat. This gluten free, primal, and whole 30 recipe serves 4. 1 person found this recipe to be flavorful and satisfying. Head to the store and pick up juice of lemon, eggplants, olive oil, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 35 minutes.

Instructions

1
Preheat oven to 450 degrees F (230 degrees C).
Equipment you will use
OvenOven
2
Arrange eggplant slices in a baking dish; sprinkle with sea salt.
Ingredients you will need
EggplantEggplant
Sea SaltSea Salt
Equipment you will use
Baking PanBaking Pan
3
Drizzle 1 tablespoon olive oil over eggplant.
Ingredients you will need
Olive OilOlive Oil
EggplantEggplant
4
Bake in the preheated oven for 5 minutes; flip and continue baking until tender, about 10 more minutes.
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OvenOven
5
Remove eggplant from oven and cool; slice cross-wise into 1/8-inch thick slices.
Ingredients you will need
EggplantEggplant
Equipment you will use
OvenOven
6
Whisk 2 tablespoons extra-virgin olive oil, lemon juice, garlic, black pepper, and sea salt together in a bowl until dressing is smooth.
Ingredients you will need
Extra Virgin Olive OilExtra Virgin Olive Oil
Black PepperBlack Pepper
Lemon JuiceLemon Juice
Sea SaltSea Salt
GarlicGarlic
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WhiskWhisk
BowlBowl
7
Toss baked eggplant, red bell pepper, and carrots together with lemon dressing until evenly coated.
Ingredients you will need
Red PepperRed Pepper
EggplantEggplant
CarrotCarrot
LemonLemon
8
Sprinkle cilantro over salad.
Ingredients you will need
CilantroCilantro
DifficultyMedium
Ready In35 m.
Servings4
Health Score57
Dairy FreeGluten FreeVeganVegetarianVery Healthy
DietsGluten FreeDairy FreePaleolithicLacto Ovo VegetarianPrimal
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