Eggplant Salad

🛒 Ingredients

• Eggplant 100 g · 38 kcal
• Red Bell Pepper 60 g · 23 kcal
• Tomato 75 g · 14 kcal
• Red Onion 30 g · 12 kcal
• Fresh Parsley 5 g · 2 kcal
• Olive Oil 10 g · 88 kcal
• Lemon Juice 10 g · 2 kcal
• Garlic 2 g · 3 kcal

👨‍🍳 Instructions

1. Preheat your oven to 200°C (400°F). Slice the eggplant and bell pepper, drizzle with a small amount of olive oil, and roast for 20-25 minutes until tender and slightly charred.
2. While the vegetables are roasting, finely dice the tomato, red onion, and fresh parsley. Mince the garlic.
3. Once the eggplant and bell pepper are cooked, let them cool slightly, then coarsely chop them.
4. In a large bowl, combine the roasted eggplant and bell pepper with the diced tomato, red onion, fresh parsley, and minced garlic.
5. Dress the salad with the remaining olive oil, fresh lemon juice, salt, and black pepper to taste. Toss gently to combine all ingredients.
6. Serve immediately or chill in the refrigerator for flavors to meld, then serve. It pairs wonderfully with grilled meats or as a light side dish.