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5 from 5 votes

Roasted eggplant and tomato salad

This roasted eggplant and tomato salad will surprise you with the fresh and delicate flavor.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Salad, Side Dish
Cuisine: American
Keyword: roasted eggplant tomato salad
Servings: 4 servings
Calories: 203kcal
Author: Tatiana

Ingredients

  • 5 medium size eggplants
  • 5 ripe juicy tomatoes
  • a small bunch of Italian parsley
  • 1 Tspn Balsamic vinegar
  • 1/2 Tspn Salt
  • 1 Tspn Sugar (optional)
  • 1 Tbsp Olive oil

Instructions

  • Preheat oven to 375 degrees F.
  • Wash eggplants and cut them in half. Place on a cookie sheet lined with parchment paper and sprayed with coconut oil. Cook in a oven for 20 minutes. Let to cool off
  • Peel the skin off the cooled off eggplants and cut them in small cubes 
  • Cut tomatoes in small cubes as well. Mix veggies in a large bowl. Chop parsley and add to the salad.
  • Whisk balsamic vinegar, salt, sugar and olive oil in a cup and pour over the salad. Mix well
  • Enjoy this salad with grilled meat, fish or chicken !

Nutrition

Calories: 203kcal | Carbohydrates: 40g | Protein: 7g | Fat: 5g | Saturated Fat: 1g | Sodium: 68mg | Potassium: 1675mg | Fiber: 19g | Sugar: 25g | Vitamin A: 1412IU | Vitamin C: 34mg | Calcium: 67mg | Iron: 2mg