Roasted eggplant and tomato salad
This roasted eggplant and tomato salad will surprise you with the fresh and delicate flavor.
Servings: 4 servings
Calories: 203kcal
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
