Susan Mckinney
@nasusmc
Broiled Eggplant and Tomato Salad
A refreshing and vibrant salad featuring broiled eggplant, sweet grape tomatoes, and red onion, all tossed in a light lemon dressing. Perfect as a side dish or a light meal, this salad is both nutritious and delicious.
Details
- Cuisine:mediterranean
- Diet:vegan
- Difficulty:medium
- Estimated Cost:N/A
- Ingredients:7
- Views:5
Recipe Information
- Prep time25 min.
- Cook time5 min.
- Total time30 min.
- Servings4
Ingredients
- 1, cubed
- 2 tablespoons, divided
- 1 pinch, or as needed
- 1 pint, halved
- 1/2, thinly sliced
- 1 teaspoon, or to taste
- to taste
Cooking Instructions
Follow our step-by-step guide on how to make Broiled Eggplant and Tomato Salad.
Step 1
Start by preheating your oven's broiler, making sure to position the rack about 6 inches from the heat source for optimal cooking.
Step 2
While the oven warms up, grab a bowl and toss the cubed eggplant with a tablespoon of olive oil and a pinch of salt, ensuring each piece is nicely coated.
Step 3
Spread the eggplant out in a single layer on a baking sheet, giving it plenty of room to roast evenly.
Step 4
Pop the baking sheet under the broiler and let the eggplant cook for about 5 to 7 minutes, turning it occasionally until it’s beautifully browned on all sides.
Step 5
Once it’s done, transfer the roasted eggplant to a large mixing bowl.
Step 6
Next, add in the halved grape tomatoes and thinly sliced red onion for a burst of color and flavor.
Step 7
In a separate small bowl, whisk together the remaining tablespoon of olive oil, fresh lemon juice, a sprinkle of salt, and a dash of ground black pepper to create a zesty dressing.
Step 8
Drizzle this delightful mixture over your salad and toss everything gently to combine, ensuring each ingredient is coated in that vibrant dressing.
Step 9
Enjoy the delicious medley of flavors and textures in this simple yet satisfying dish!.