Eggplant and Tomato Salad

Name: Eggplant and Tomato Salad
Total time: 60
Yield: 4
Ingredients: 4 pounds eggplants, peeled and cut into 1/2-inch-thick slices; ½ teaspoon salt, or to taste; 3 medium tomatoes, cubed; ½ cup chopped fresh parsley; 2 tablespoons diced white onion; ground black pepper to taste; 2 tablespoons olive oil

Recipe by aborodenko from allrecipes.com

Dinner 60 Mins.

Ingredients

4 servings

•

4 pounds eggplants, peeled and cut into 1/2-inch-thick slices
•

½ teaspoon salt, or to taste
•

3 medium tomatoes, cubed
•

½ cup chopped fresh parsley

•

2 tablespoons diced white onion
•

ground black pepper to taste
•

2 tablespoons olive oil

Instructions

Preheat the oven to 375 degrees F (190 degrees C). Grease a baking sheet.
Arrange eggplant slices on a plate and sprinkle both sides with salt. Let sit until juicy, 15 to 20 minutes. Rinse in cold water and pat dry with a paper towel. Place slices on the prepared baking sheet.
Bake in the preheated oven until tender, 20 to 25 minutes, flipping halfway through.
Remove eggplant from the oven and let cool down. Cut into 1/4-inch squares.
Combine eggplant, tomatoes, parsley, and onion in a bowl. Season with salt and pepper and gently mix to combine. Add olive oil and mix again before serving.