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Eggplant Tomato Salad
Eggplant Tomato Salad
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Prep Time:
20 minutes
Cook Time:
5 minutes
Total Time:
25 minutes
Whip up a simple and delicious eggplant and tomato salad for a perfect starter or light meal. Ideal for entertaining guests at short notice.
Ingredients:
  • 1 eggplant, cubed
  • olive oil, divided
  • salt to taste
  • 1 pint grape tomatoes, halved
  • 0.5 red onion, thinly sliced
  • 1 teaspoon lemon juice, or to taste
  • ground black pepper to taste
Instructions:
  • Position an oven rack 6 inches from the heat source and preheat the broiler.
  • Coat eggplant in 1 tablespoon of luscious olive oil, season generously with salt, and lay out evenly on a baking sheet.
  • Broil the eggplant in the preheated oven for 5 to 7 minutes, turning occasionally, until browned on all sides.
  • Combine cooked eggplant with juicy tomatoes and crisp onion in a sizable bowl.
  • In a bowl, mix together the remaining olive oil, lemon juice, salt, and pepper. Drizzle the dressing over the salad.

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