Eggplant Tomato Salad

An eggplant and tomato salad makes a nice appetizer or light dinner. With just a few ingredients, it’s a quick and easy choice for unexpected company.

• Preparation Time: 20 mins
• Cooking Time: 5 mins
• Total Time: 25 mins
• Calories: 178 Calories

Ingredients

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

Recipe Instructions

Step 1

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

Step 2

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

Step 3

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

Step 4

Toss eggplant with 1 tablespoon olive oil and sprinkle with salt. Place onto a baking sheet and arrange in a single layer.

Step 5

Broil eggplant in the preheated oven, until browned on all sides, 5 to 7 minutes, turning occasionally.