Italian Eggplant Salad
Eggplants are actually a fruit, not a vegetable. They belong to the nightshade family, along with tomatoes and potatoes.
This is vegan and gluten free recipe. Dish can be prepared in 45 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 8.
Italian Eggplant Salad
Ingredients
Instructions
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Preheat the grill or oven to medium-high heat. Slice the eggplant into 1/2-inch thick rounds.
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Brush the eggplant slices with olive oil and season with salt and pepper.
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Grill or roast the eggplant for about 5 minutes on each side, until tender and lightly charred.
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Remove the eggplant from the grill or oven and let it cool.
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Meanwhile, halve the cherry tomatoes and thinly slice the red onion.
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In a large bowl, combine the cherry tomatoes, red onion, and fresh basil leaves.
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In a small bowl, whisk together the olive oil, balsamic vinegar, salt, and pepper to make the dressing.
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Add the grilled eggplant slices to the bowl with the tomatoes and onions.
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Drizzle the dressing over the salad and gently toss to combine.
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Let the salad rest for 10 minutes to allow the flavors to meld.
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Serve the Italian Eggplant Salad chilled or at room temperature.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 180kcal
- % Daily Value *
- Total Fat 12g19%
- Total Carbohydrate 18g6%
- Sugars 10g
- Protein 4g8%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
