Roasted Eggplant Salad

🛒 Ingredients

• Eggplant 130 g · 32 kcal
• Bell Pepper 75 g · 23 kcal
• Tomato 63 g · 11 kcal
• Red Onion 25 g · 10 kcal
• Garlic 4 g · 5 kcal
• Fresh Parsley 8 g · 3 kcal
• Olive Oil 16 g · 129 kcal
• Lemon Juice 8 g · 4 kcal

👨‍🍳 Instructions

1. Preheat oven to 200°C (390°F). Dice eggplant and bell peppers into 2-3 cm pieces, toss with half of the olive oil, and spread on a baking sheet.
2. Roast for 25-30 minutes, or until vegetables are tender and slightly charred, flipping halfway through. Let them cool slightly.
3. While vegetables roast, finely dice tomatoes, thinly slice red onion, mince garlic, and chop fresh parsley.
4. In a large bowl, combine the roasted eggplant and bell peppers with the diced tomatoes, red onion, minced garlic, and chopped parsley.
5. Whisk together the remaining olive oil and lemon juice to create a simple dressing. Season the salad with salt and pepper to taste, then pour the dressing over the vegetables.
6. Toss gently to combine all ingredients thoroughly. Serve immediately or chill for flavors to meld, serving at room temperature or slightly cool.