Description
Eggplant Salad with Fresh Herbs is a vibrant and flavorful dish that celebrates the essence of summer. Smoky roasted eggplant combines with fresh basil, parsley, and zesty lemon dressing to create a delightful explosion of taste in every bite. Perfect for outdoor gatherings or as a refreshing side dish, this salad is sure to impress your friends and family. Easy to prepare and visually stunning, it?s a must-try recipe that brings sunshine to your table.
Ingredients
Scale
- 2 medium eggplants (about 1 lb), cut into cubes
- 3 tbsp extra virgin olive oil
- 2 cloves garlic, minced
- 2 tbsp freshly squeezed lemon juice
- 1 cup fresh basil leaves, chopped
- 1 cup fresh parsley leaves, chopped
- Salt and pepper to taste
Instructions
- Preheat oven to 400?F (200?C). Toss eggplant cubes in 2 tbsp olive oil, salt, and pepper. Spread on a parchment-lined baking sheet.
- Roast for 25-30 minutes until golden brown and tender, stirring halfway through.
- In a mixing bowl, combine garlic, lemon juice, remaining olive oil, basil, and parsley.
- Once roasted eggplant cools slightly, mix it with the herb mixture until well coated.
- Taste and adjust seasoning as needed before serving warm or chilled.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 120
- Sugar: 4g
- Sodium: 180mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg