Baked Eggplant Salad


Vegetarian eggplant salad has deep flavor and is delicious.

Prep Time:
20 mins
Cook Time:
15 mins
Total Time:
35 mins
4 servings



  • 2 eggplants, sliced lengthwise into 1/4-inch thick slices

  • sea salt to taste

  • 1 tablespoon olive oil

Lemon Dressing:

  • 2 tablespoons extra-virgin olive oil, or more as needed

  • ½ lemon, juiced

  • 1 clove garlic, minced

  • ½ teaspoon ground black pepper

  • sea salt to taste


  • 1 red bell pepper, cut into matchsticks

  • 2 carrots, cut into matchsticks

  • 2 tablespoons chopped fresh cilantro, or to taste


  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
10g Fat
5g Carbs
1g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 114
% Daily Value *
Total Fat 10g 13%
Saturated Fat 1g 7%
Sodium 183mg 8%
Total Carbohydrate 5g 2%
Dietary Fiber 2g 6%
Total Sugars 3g
Protein 1g
Vitamin C 41mg 203%
Calcium 16mg 1%
Iron 2mg 13%
Potassium 176mg 4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.