Ingredients
4
4 servings
- •1 eggplant, cubed
- •olive oil, divided
- •salt to taste
- •1 pint grape tomatoes, halved
- •0.5 red onion, thinly sliced
- •1 teaspoon lemon juice, or to taste
- •ground black pepper to taste
Instructions
- Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
- Toss eggplant with 1 tablespoon olive oil and sprinkle with salt. Place onto a baking sheet and arrange in a single layer.
- Broil eggplant in the preheated oven, until browned on all sides, 5 to 7 minutes, turning occasionally.
- Transfer cooked eggplant to a large bowl. Add tomatoes and onion.
- Combine remaining 1 tablespoon olive oil, lemon juice, salt, and pepper in a bowl. Pour dressing over salad.
Nutritional Facts
Per 4 servings
- Calories: 178
- Carbohydrate: 29g
- Fat: 8g
- Fiber: 8g
- Protein: 3g
- Sugar: 12g
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