Opis
A refreshing eggplant salad that combines roasted eggplant with fresh vegetables and a tangy dressing.
Składniki
Skala
- 2 medium eggplants, diced
- 1 red bell pepper, chopped
- 1 cucumber, chopped
- 1 cup cherry tomatoes, halved
- 1/4 cup red onion, finely chopped
- 2 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- Salt and pepper to taste
- Fresh basil leaves for garnish
Instrukcje
- Preheat the oven to 400°F (200°C).
- Toss diced eggplant with olive oil, salt, and pepper.
- Spread eggplant on a baking sheet and roast for 25 minutes.
- In a large bowl, combine roasted eggplant, bell pepper, cucumber, tomatoes, and onion.
- Drizzle balsamic vinegar over the salad and mix well.
- Garnish with fresh basil leaves.
- Serve warm or at room temperature.
Uwagi
- Feel free to add other vegetables like zucchini or carrots.
- For a spicy kick, add chopped jalapeños.
- Czas Przygotowania: 15 minutes
- Czas gotowania: 25 minutes
- Kategoria: Salad
- Sposób: Roasting
- Kuchnia: Mediterranean
Zasilanie
- Wielkość porcji: 1 cup
- Kalorie: 150
- Cukier: 5g
- Sód: 200mg
- Kwasy: 9g
- Nasycony tłuszcz: 1g
- Tłuszcze Nienasycone: 8g
- Tłuszcze trans: 0g
- Węglowodany: 15g
- Włókno: 6g
- Białko: 3g
- Cholesterol: 0mg
Słowa kluczowe: eggplant salad, roasted vegetables, Mediterranean salad