Showstopping Eggplant Salad

Name: Showstopping Eggplant Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Mediterranean
Ingredients: 1 eggplant; 2 roasted peppers; 1 medium shallot; 3 cloves of garlic; Parsley to taste; 200g Plum tomatoes; 1 tbsp olive oil; Salt and pepper to taste; 1 tsp lemon juice; Garlic powder to taste

7 steps

Prep:15minCook:30min

This eggplant, tomato and shallot salad is to die for! Serve in warm pitta bread or as a side dish! Crowd pleaser:)

Updated at: Thu, 17 Aug 2023 00:09:41 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories187.7 kcal (9%)

Total Fat7.8 g (11%)

Carbs27.9 g (11%)

Sugars14.7 g (16%)

Protein3.8 g (8%)

Sodium700.9 mg (35%)

Fiber11.8 g (42%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

For the salad

200gplum tomatoes

For the dressing

1 Tbspolive oil

Instructions

Step 1

Bake the eggplant and peppers in your oven for about 30 min or until chargrilled. (Dry roast them)

Step 2

Once they are cooked, leave them to cool until cold.

Step 3

In the meantime, chop your shallot and tomatoes to bite size pieces or as big/small as you desire. Use the garlic press to puree the garlic and chop the Parsley roughly.

Step 4

Once everything is ready, peel the eggplant and the peppers of their skin and chop into similar size.

Step 5

Add everything to a bowl and mix together.

Step 6

For the dressing: mix the oil, lemon juice, garlic powder, salt and pepper and combine with the salad.

Step 7

All done! Serve in a warm pitta bread, as a side or as a light lunch/dinner!