Eggplant and Tomato Salad
Description
Tender baked eggplant is mixed with tomatoes, onion, and parsley in this easy and fresh tasting vegetable salad that goes with any main dish.
Ingredients
•
4 pounds eggplants, peeled and cut into 1/2-inch-thick slices
•
1/2 teaspoon salt, or to taste
•
3 medium tomatoes, cubed
•
1/2 cup chopped fresh parsley
•
2 tablespoons diced white onion
•
ground black pepper to taste
•
2 tablespoons olive oil
Directions
1
Preheat the oven to 375 degrees F (190 degrees C). Grease a baking sheet.
2
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.
3
Bake in the preheated oven until tender, 20 to 25 minutes, flipping halfway through.
4
Remove eggplant from the oven and let cool down. Cut into 1/4-inch squares.
5
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.