Eggplant and Tomato Salad

Eggplant is baked, not fried, making this delicious and healthy dish. Great as a side or just as a meal itself.

Step: 1

Preheat the oven to 375 degrees F (190 degrees C). Grease a baking sheet.

Step: 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.

Step: 3

Bake in the preheated oven until tender, 20 to 25 minutes, flipping halfway through.

Step: 4

Remove eggplant from the oven and let cool down. Cut into 1/4-inch squares.

Step: 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.

Per Serving: 190 calories; protein 5.7g; carbohydrates 30.4g; fat 7.9g; sodium 308.9mg.

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