Baked Eggplant Salad

Name: Baked Eggplant Salad
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 4
Cuisine: Global
Ingredients: 2 carrots, cut into matchsticks; 2 eggplants, sliced lengthwise into 1/4-inch thick slices; 2 Tbsps chopped fresh cilantro, or to taste; 1 clove garlic, minced; 1 teaspoons ground black pepper; 1 lemon, juiced; 1 Tbsp olive oil; 1 red bell pepper, cut into matchsticks; 4 servings sea salt to taste

Baked Eggplant Salad might be just the hor d'oeuvre you are searching for. Watching your figure? This gluten free, dairy free, paleolithic, and lacto ovo vegetarian recipe has 111 calories, 3g of protein, and 4g of fat per serving. This recipe covers 15% of your daily requirements of vitamins and minerals. This recipe serves 4. If you have olive oil, garlic, juice of lemon, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 35 minutes. If you like this recipe, you might also like recipes such as Crispy Baked Eggplant Fries with Marinara Dipping Sauce (akan Eggplant Parmesan Fries!), Crispy Baked Eggplant Fries with Marinara Dipping Sauce (akan Eggplant Parmesan Fries!), and Crispy Baked Eggplant Fries with Marinara Dipping Sauce (akan Eggplant Parmesan Fries!).

Instructions

Preheat oven to 450 degrees F (230 degrees C).

Equipment you will use

Oven

Arrange eggplant slices in a baking dish; sprinkle with sea salt.

Ingredients you will need

Eggplant

Sea Salt

Equipment you will use

Baking Pan

Drizzle 1 tablespoon olive oil over eggplant.

Ingredients you will need

Olive Oil

Eggplant

Bake in the preheated oven for 5 minutes; flip and continue baking until tender, about 10 more minutes.

Equipment you will use

Oven

Remove eggplant from oven and cool; slice cross-wise into 1/8-inch thick slices.

Ingredients you will need

Eggplant

Equipment you will use

Oven

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 Oil

Black Pepper

Lemon Juice

Sea Salt

Garlic

Equipment you will use

Whisk

Bowl

Toss baked eggplant, red bell pepper, and carrots together with lemon dressing until evenly coated.

Ingredients you will need

Red Pepper

Eggplant

Carrot

Lemon

Sprinkle cilantro over salad.

Ingredients you will need

Cilantro

Equipment

Ingredients

Servings:

carrots, cut into matchsticks 2

eggplants, sliced lengthwise into 1/4-inch thick slices 2Tbsps

chopped fresh cilantro, or to taste 1clove

garlic, minced 1teaspoons

ground black pepper 1

lemon, juiced 1Tbsp

olive oil 1

red bell pepper, cut into matchsticks 4servings

sea salt to taste

Recommended wine: Chardonnay, Sauvignon Blanc, Gruener Veltliner

Chardonnay, Sauvignon Blanc, and Gruener Veltliner are great choices for Salad. Sauvignon Blanc and Gruner Veltliner both have herby notes that complement salads with enough acid to match tart vinaigrettes, while a Chardonnay can be a good pick for creamy salad dressings. One wine you could try is Cycles Gladiator Chardonnay. It has 4.5 out of 5 stars and a bottle costs about 13 dollars.

Cycles Gladiator Chardonnay

The aromatics really jump out of the glass. Papaya, peaches, andpineapple on the nose with just a hint of toasted oak. Nectarines and other stone fruit on the forepalate. Ripe, round flavors of peach juice and pineapple. Soft acidity and a lush texture wrap around the tongue towards the back of the palate.Pairs with rich, creamy flavors such as scallops in an orange beurre blanc. Also chicken alfredo, seafood fettuccine, or any pasta smothered in a cream sauce.