Baked Eggplant Salad

Ingredients

• Eggplant:
• 2 eggplants, sliced lengthwise into 1/4-inch thick slices
• Sea salt to taste
• 1 tablespoon olive oil
• Lemon Dressing:
• 2 tablespoons extra-virgin olive oil, or more as needed
• 1/2 lemon, juiced
• 1 clove garlic, minced
• 1/2 teaspoon ground black pepper
• Sea salt to taste
• Salad:
• 1 red bell pepper, cut into matchsticks
• 2 carrots, cut into matchsticks
• 2 tablespoons chopped fresh cilantro, or to taste

Directions

Preheat oven to 450 degrees F (230 degrees C).

Arrange eggplant slices in a baking dish; sprinkle with sea salt. Drizzle 1 tablespoon olive oil over eggplant.

Bake in the preheated oven for 5 minutes; flip and continue baking until tender, about 10 more minutes. Remove eggplant from oven and cool; slice cross-wise into 1/8-inch thick slices.

Whisk 2 tablespoons extra-virgin olive oil, lemon juice, garlic, black pepper, and sea salt together in a bowl until dressing is smooth.

Toss baked eggplant, red bell pepper, and carrots together with lemon dressing until evenly coated. Sprinkle cilantro over salad.