Ingredients
Scale
1 large eggplant, cubed
2 medium tomatoes, sliced
2 tablespoons olive oil
2 cloves garlic, minced
1 teaspoon cumin
1/2 lemon, juice and zest
1/4 cup chopped fresh parsley
Salt and pepper to taste
Instructions
Preheat oven to 425°F (220°C)
Toss eggplant and tomatoes with olive oil, garlic, cumin, salt, and pepper on a sheet pan
Roast for 30-35 minutes until charred and tender
Cool slightly then toss with lemon juice, lemon zest, parsley, and additional salt/pepper as needed
Serve warm or at room temperature
Notes
Recipe adapts well to seasonal produce
Dressing ingredients can be adjusted to taste
Salad develops deeper flavor when refrigerated for 1-2 hours before serving
- Prep Time: 20
- Cook Time: 35
- Category: Mediterranean Table
- Method: Roasting
- Cuisine: Mediterranean
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 140
- Sugar: 5g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 1.5g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg