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5
from 1 vote
Cold Eggplant Salad
Super delicious and flavored Mediterranean cold eggplant salad made with roasted eggplant, tomatoes, spring onion and drizzled with a flavorful salad dressing.
Prep Time
5
minutes
mins
Cook Time
20
minutes
mins
Total Time
25
minutes
mins
Course:
Salad, Side Dish
Cuisine:
Mediterranean
Diet:
Vegetarian
Servings:
4
servings
Calories:
187
kcal
Author:
Radwa
Equipment
Garlic press
Chopping board
Kitchen knife
Ingredients
3
eggplant
medium-sized
2
spring onion
sliced
¼
cup
cherry tomato
chopped
5
garlic
minced
1
tablespoon
cider vinegar
2
tablespoon
olive oil
½
teaspoon
salt
½
teaspoon
ground black pepper
1
tablespoon
parsley
chopped
Instructions
Preheat the oven to 200c / 400f.
Peel the eggplants then slice to a medium-sized thickness.
3 eggplant
Spray an oven baking sheet with olive oil then arrange the eggplants slices in it and spray oil on both sides of all the eggplant slices.
Bake for 20 minutes or until the eggplants become golden brown.
In a bowl, combine the spring onion, minced garlic, chopped tomato, vinegar, olive oil, salt and pepper.
2 spring onion,
5 garlic,
1 tablespoon cider vinegar,
2 tablespoon olive oil,
½ teaspoon salt,
½ teaspoon ground black pepper,
¼ cup cherry tomato
Put the baked eggplants in a bowl then pour some of the sauce over them, keep doing that until you finish all the eggplants.
Garnish with chopped parsley.
1 tablespoon parsley
Notes
Although This salad is more delicious eaten cold, you may like it warm; it is a personal preference.
If you like it spicy, add finely chopped red chilli to it.
Nutrition
Serving:
1
serving
|
Calories:
187
kcal
|
Carbohydrates:
29
g
|
Protein:
5
g
|
Fat:
8
g
|
Saturated Fat:
1
g
|
Sodium:
303
mg
|
Potassium:
1101
mg
|
Fiber:
14
g
|
Sugar:
17
g
|
Vitamin A:
291
IU
|
Vitamin C:
16
mg
|
Calcium:
52
mg
|
Iron:
1
mg