Description
A fresh and healthy eggplant salad with a variety of flavors.
Ingrédients
L'échelle
- 2 medium eggplants, diced
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1 red onion, chopped
- 1/4 cup olive oil
- 2 tablespoons balsamic vinegar
- Salt and pepper to taste
- Fresh basil leaves for garnish
Instructions
- Preheat oven to 400°F (200°C).
- Spread diced eggplant on a baking sheet.
- Drizzle with olive oil and season with salt and pepper.
- Bake for 25 minutes, until tender.
- In a bowl, combine cherry tomatoes, cucumber, and red onion.
- Add the baked eggplant to the bowl.
- Drizzle with balsamic vinegar and toss gently.
- Garnish with fresh basil before serving.
Notes
- Let the eggplant cool before adding to the salad.
- Serve chilled or at room temperature.
- This salad can be made a day in advance.
- Temps De Préparation: 15 minutes
- Temps De Cuisson: 25 minutes
- Catégorie: Salad
- Méthode: Baking
- Cuisine: Mediterranean
La Nutrition
- Taille D'Une Portion: 1 serving
- Calories: 150
- Sucre: 3g
- De Sodium: 50mg
- La graisse: 10g
- Graisses Saturées: 1g
- Les Graisses Insaturées: 8g
- Les Gras Trans: 0g
- Les hydrates de carbone: 15g
- La fibre: 5g
- La protéine: 3g
- Le taux de cholestérol: 0mg
Mots-clés: eggplant salad, healthy salad, Mediterranean salad