Description
Experience the delightful fusion of flavors in this Eggplant Salad with Fresh Herbs. Roasted eggplant, vibrant parsley, and aromatic mint come together in a tangy dressing, creating a refreshing dish perfect for any occasion. Ideal as a side or light main course, this salad will have everyone asking for more!
Ingredients
Scale
- 1 large eggplant (about 1 lb), sliced into rounds
- 1/4 cup extra virgin olive oil
- 1/2 cup fresh parsley, chopped
- 1/4 cup fresh mint leaves, chopped
- 1 small red onion, thinly sliced
- Juice of 1 lemon (about 2 tablespoons)
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C). Arrange the sliced eggplant on a parchment-lined baking sheet. Drizzle with olive oil and sprinkle with salt and pepper.
- Roast in the oven for 25-30 minutes until golden brown and tender.
- While roasting, chop the parsley and mint.
- Once the eggplant has cooled slightly, combine it with the herbs and red onion in a large bowl.
- Squeeze fresh lemon juice over the mixture and add an extra drizzle of olive oil. Toss gently to combine.
- Optional: Garnish with additional parsley or crumbled feta cheese before serving.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 185
- Sugar: 3g
- Sodium: 130mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg