Ingredients for Eggplant Salad
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How to Make Eggplant Salad
- Preheat oven to 400°F (200°C).
- Wash and dry one medium-sized eggplant (about 1 pound). Pierce the eggplant all over with a fork.
- Place the whole eggplant on a baking sheet and bake for 50-60 minutes, or until very soft and easily pierced with a fork.
- Let the eggplant cool completely.
- Once cool, cut the eggplant in half lengthwise and scoop out the flesh, discarding the skin and seeds.
- Roughly chop the eggplant flesh.
- In a food processor, combine the chopped eggplant, 1/4 cup finely chopped red onion, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
- Add 2 tablespoons of red wine vinegar (or lemon juice) and 1/4 cup extra virgin olive oil.
- Process until smooth but still slightly chunky. Taste and adjust seasoning as needed.
- Refrigerate for at least 30 minutes to allow the flavors to meld before serving. Garnish with fresh herbs (optional).
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
15g
Fat
18g
Carbs
3g
