For a deeper flavor, try grilling the eggplant instead of broiling it. A sprinkle of fresh basil or parsley adds a lovely finishing touch. Feel free to add a clove of minced garlic to the dressing for extra zest.
Eggplant Tomato Salad
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PREP TIME20 mins
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COOK TIME5 mins
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TOTAL TIME25 mins
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SERVING4 People
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VIEWS16
Experience the delightful simplicity of this Eggplant Tomato Salad, a vibrant medley of roasted eggplant, juicy tomatoes, and zesty red onion. A quick and flavorful dish, perfect as a side or light lunch.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate29 g
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Cholesterol0 mg
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Fiber8 g
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Protein3 g
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Saturated Fat1 g
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Sodium42 mg
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Sugar12 g
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Fat8 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
5 mins
Position an oven rack approximately 6 inches from the broiler and preheat. (5 minutes)
02
Step
2 mins
In a bowl, toss the cubed eggplant with 1 tablespoon of olive oil and a generous pinch of salt. Spread the eggplant in a single layer on a baking sheet. (2 minutes)
03
Step
7 mins
Broil the eggplant, turning occasionally, until it is tender and browned on all sides. (5-7 minutes)
04
Step
2 mins
Transfer the roasted eggplant to a large bowl. Add the halved grape tomatoes and thinly sliced red onion. (2 minutes)
05
Step
2 mins
In a small bowl, whisk together the remaining 1 tablespoon of olive oil, lemon juice, salt, and pepper. Pour the dressing over the eggplant, tomato, and onion mixture. Gently toss to combine. (2 minutes)
06
StepServe immediately or chill for later. Garnish with fresh herbs, if desired.
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Jan Kassulke
Jun 11, 2025I love how simple and fresh this recipe is. The roasted eggplant is delicious!
Arianna Senger
May 16, 2025I made this for a potluck and everyone loved it. Will definitely make it again!
Rachel Upton
May 8, 2025This salad is so easy to make and tastes amazing! I added some feta cheese and it was a hit.