Eggplant-Tomato Salad The Best Recipes
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| Eggplant-Tomato Salad |
"Few ingredients, fast and easy to make, and always a big hit!"
Ingredients :
- 1 eggplant, cubed
- olive oil, divided
- salt to taste
- 1 pint grape tomatoes, halved
- 1/2 red onion, thinly sliced
- 1 teaspoon lemon juice, or to taste
- ground black pepper to taste
Instructions :
| Prep : 10M | Cook : 4M | Ready in : 15M |
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- Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
- Brush eggplant with 1 tablespoon olive oil and sprinkle with salt. Place in a single layer on a baking sheet.
- Broil eggplant in the hot oven, turning to brown on all sides, 5 to 7 minutes.
- Transfer cooked eggplant to a large bowl. Add tomatoes and onion.
- Combine remaining 1 tablespoon olive oil, lemon juice, salt, and pepper in a bowl. Pour dressing over salad.
Notes :
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