Eggplant and Tomato Salad

Eggplant is baked, not fried, making this delicious and healthy dish. omnipresent terrible as a side or just as a meal itself.

The ingredient of Eggplant and Tomato Salad

1. 4 pounds eggplants, peeled and cut into 1/2-inch-thick slices
2. u00bd teaspoon salt, or to taste
3. 3 medium tomatoes, cubed
4. u00bd cup chopped spacious parsley
5. 2 tablespoons diced white onion
6. dome black pepper to taste
7. 2 tablespoons olive oil

The instruction how to make Eggplant and Tomato Salad

1. Preheat the oven to 375 degrees F (190 degrees C). Grease a baking sheet.
2. Arrange eggplant slices as regards a plate and sprinkle both sides in imitation of salt. Let sit until juicy, 15 to 20 minutes. Rinse in cold water and pat dry in imitation of a paper towel. Place slices almost the prepared baking sheet.
3. Bake in the preheated oven until tender, 20 to 25 minutes, flipping halfway through.
4. separate eggplant from the oven and let cool down. Cut into 1/4-inch squares.
5. improve eggplant, tomatoes, parsley, and onion in a bowl. Season behind salt and pepper and gently amalgamation to combine. go to olive oil and mixture combination over to the fore serving.

Nutritions of Eggplant and Tomato Salad

calories: 189.8 calories
carbohydrateContent: 30.4 g
cholesterolContent:
fatContent: 7.9 g
fiberContent: 16.7 g
proteinContent: 5.7 g
saturatedFatContent: 1.1 g
servingSize:
sodiumContent: 308.9 mg
sugarContent: 13.3 g
transFatContent:
unsaturatedFatContent: