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Baked Eggplant Salad

"Vegetarian eggplant salad has deep flavor and is delicious."
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35 m servings 114 cals
Original recipe yields 4 servings

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  • Prep

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  1. Preheat oven to 450 degrees F (230 degrees C).
  2. Arrange eggplant slices in a baking dish; sprinkle with sea salt. Drizzle 1 tablespoon olive oil over eggplant.
  3. Bake in the preheated oven for 5 minutes; flip and continue baking until tender, about 10 more minutes. Remove eggplant from oven and cool; slice cross-wise into 1/8-inch thick slices.
  4. Whisk 2 tablespoons extra-virgin olive oil, lemon juice, garlic, black pepper, and sea salt together in a bowl until dressing is smooth.
  5. Toss baked eggplant, red bell pepper, and carrots together with lemon dressing until evenly coated. Sprinkle cilantro over salad.

Nutrition Facts

Per Serving: 114 calories; 10.3 g fat; 5.2 g carbohydrates; 0.7 g protein; 0 mg cholesterol; 183 mg sodium. Full nutrition

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Read all reviews 3
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I was looking for an eggplant recipe that didn't contain gobs of cheese. This was very delicious! Thanks for sharing.

If I could give this more stars I would! I was not expecting this to be SO GOOD!! I ate this with homemade sprouted tortilla chips. YUM!!!

This is just awesome!!!! I have really never liked eggplant till this Thank-You!