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Tomato and Eggplant Salad

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PREP TIME
20 min
COOKING TIME
5 min
TOTAL TIME
25 min
SERVINGS
4 servings
Dinner
Tomato and Eggplant Salad
Ingredients
  • 1 eggplant, cubed
  • olive oil, divided
  • salt to taste
  • 1 pint grape tomatoes, halved
  • 1/2 red onion, thinly sliced
  • 1 teaspoon lemon juice, or to taste
  • ground black pepper to taste
Instructions
1
Position the oven rack approximately 6 inches away from the heat source and set the oven to its broiler function.
2
Drizzle 1 tablespoon of olive oil over the eggplant and sprinkle with a pinch of salt. Arrange the eggplant slices on a baking sheet in a single, even layer.
3
Place the eggplant under the broiler and cook until it is nicely browned on all sides, taking around 5 to 7 minutes. Flip the eggplant slices halfway through cooking.
4
Transfer the cooked eggplant to a large serving container. Add sliced tomatoes and onions on top.
5
In a separate bowl, whisk together the remaining 1 tablespoon of olive oil, lemon juice, salt, and pepper to create a dressing. Pour this dressing over the salad of eggplant, tomatoes, and onions.