Eggplant-Tomato Salad

With just a few ingredients, you can whip up this quick and easy eggplant-tomato salad for an elegant appetizer or light dinner.

• Preparation Time: 10 mins
• Cooking Time: 5 mins
• Total Time: 15 mins
• Calories: 115 Calories

Ingredients

• salt to taste
• ground black pepper to taste
• ½ red onion, thinly sliced
• 1 eggplant, cubed
• 1 pint grape tomatoes, halved
• olive oil, divided
• 1 teaspoon lemon juice, or to taste

Recipe Instructions

Step 1

Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.

Step 2

Brush eggplant with 1 tablespoon olive oil and sprinkle with salt. Place in a single layer on a baking sheet.

Step 3

Broil eggplant in the hot oven, turning to brown on all sides, 5 to 7 minutes.

Step 4

Transfer cooked eggplant to a large bowl. Add tomatoes and onion.

Step 5

Combine remaining 1 tablespoon olive oil, lemon juice, salt, and pepper in a bowl. Pour dressing over salad.