Eggplant Tomato Salad
Description
An eggplant and tomato salad makes a nice appetizer or light dinner. With just a few ingredients, it’s a quick and easy choice for unexpected company.
Ingredients
•
1 eggplant, cubed
•
olive oil, divided
•
salt to taste
•
1 pint grape tomatoes, halved
•
1/2 red onion, thinly sliced
•
1 teaspoon lemon juice, or to taste
•
ground black pepper to taste
Directions
1
Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
2
Toss eggplant with 1 tablespoon olive oil and sprinkle with salt. Place onto a baking sheet and arrange in a single layer.
3
Broil eggplant in the preheated oven, until browned on all sides, 5 to 7 minutes, turning occasionally.
4
Transfer cooked eggplant to a large bowl. Add tomatoes and onion.
5
Combine remaining 1 tablespoon olive oil, lemon juice, salt, and pepper in a bowl. Pour dressing over salad.