Eggplant and Tomato Salad

Tender baked eggplant is mixed with tomatoes, onion, and parsley in this easy and fresh tasting vegetable salad that goes with any main dish.

• Preparation Time: 25 mins
• Cooking Time: 20 mins
• Total Time: 45 mins
• Calories: 190 Calories

Ingredients

• 2 tablespoons olive oil
• ground black pepper to taste
• 4 pounds eggplants, peeled and cut into 1/2-inch-thick slices
• 3 medium tomatoes, cubed
• 2 tablespoons diced white onion
• 0.5 cup chopped fresh parsley
• 0.5 teaspoon salt, or to taste

Recipe Instructions

Step 1

Preheat the oven to 375 degrees F (190 degrees C). Grease a baking sheet.

Step 2

Arrange eggplant slices on a plate and sprinkle both sides with salt. Let sit until juicy, 15 to 20 minutes. Rinse in cold water and pat dry with a paper towel. Place slices on the prepared baking sheet.

Step 3

Bake in the preheated oven until tender, 20 to 25 minutes, flipping halfway through.

Step 4

Remove eggplant from the oven and let cool down. Cut into 1/4-inch squares.

Step 5

Combine eggplant, tomatoes, parsley, and onion in a bowl. Season with salt and pepper and gently mix to combine. Add olive oil and mix again before serving.