Roasted eggplant salad with tomatoes
Eggplant and tomatoes provide fiber, potassium and antioxidant vitamins, while olive oil adds fat and depth. Roasting makes the eggplant tender and lightly smoky before the salad comes together in minutes. Let the vegetables absorb the lemon dressing and cilantro before serving.
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Inventory: Oven
Goes well with: Snacks, Vegetables
667
Servings: 4 (1 serving ≈ 223 gram)
Digestion time: 3 hour
Roast eggplant (500 g) at 220 C for 25 minutes, then peel and chop it.
Add tomato (300 g) and onion (50 g). Dress with olive oil (27 g) and lemon (15 g), season with table salt (to taste), add cilantro (to taste) and mix.
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