Eggplant-Tomato Salad

Few ingredients, fast and easy to make, and always a big hit!

Step: 1

Set an oven rack about 6 inches from the heat source and preheat the oven’s broiler.

Step: 2

Brush eggplant with 1 tablespoon olive oil and sprinkle with salt. Place in a single layer on a baking sheet.

Step: 3

Broil eggplant in the hot oven, turning to brown on all sides, 5 to 7 minutes.

Step: 4

Transfer cooked eggplant to a large bowl. Add tomatoes and onion.

Step: 5

Combine remaining 1 tablespoon olive oil, lemon juice, salt, and pepper in a bowl. Pour dressing over salad.

Per Serving: 115 calories; protein 2.2g; carbohydrates 12.8g; fat 7.3g; sodium 49mg.

Product salad is one of the nicest salads to make . It is more in body delight and water produce . As fruits can make natural sugar , you must have them for breakfast . The sweetness can will give you enough energy for the day and deal with your sweet cravings too.

Salads often get a not good for being unsatisfying (if they’re feather like and mean) or unhealthy (if they’re not lean and mean). The core of middle ground is less talked about , but it’s exactly where you’ll found the good vegetable fruit that may get weight loss.