Eggplant and Tomato Salad

Eggplant is baked, not fried, making this delicious and healthy dish. Great as a side or just as a meal itself.

Prep Time:
25 mins
Cook Time:
20 mins
Additional Time:
15 mins
Total Time:
1 hr
4 servings


  • 4 pounds eggplants, peeled and cut into 1/2-inch-thick slices

  • ½ teaspoon salt, or to taste

  • 3 medium tomatoes, cubed

  • ½ cup chopped fresh parsley

  • 2 tablespoons diced white onion

  • ground black pepper to taste

  • 2 tablespoons olive oil


  1. Preheat the oven to 375 degrees F (190 degrees C). Grease a baking sheet.

  2. Arrange eggplant slices on a plate and sprinkle both sides with salt. Let sit until juicy, 15 to 20 minutes. Rinse in cold water and pat dry with a paper towel. Place slices on the prepared baking sheet.

  3. Bake in the preheated oven until tender, 20 to 25 minutes, flipping halfway through.

  4. Remove eggplant from the oven and let cool down. Cut into 1/4-inch squares.

  5. Combine eggplant, tomatoes, parsley, and onion in a bowl. Season with salt and pepper and gently mix to combine. Add olive oil and mix again before serving.

Nutrition Facts (per serving)

190 Calories
8g Fat
30g Carbs
6g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 190
% Daily Value *
Total Fat 8g 10%
Saturated Fat 1g 6%
Sodium 309mg 13%
Total Carbohydrate 30g 11%
Dietary Fiber 17g 60%
Total Sugars 13g
Protein 6g
Vitamin C 32mg 160%
Calcium 62mg 5%
Iron 2mg 11%
Potassium 1311mg 28%

* 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.

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