Greek-Style Eggplant Salad
recipe

A refreshing and flavorful salad featuring roasted eggplant, fresh vegetables, and a tangy dressing.
Preparation Time: 30 minutes
Serving Size: 4 servings
Ingredients:
- 1 large or 2 medium eggplants
- 1-2 diced tomatoes
- 1 small diced onion (or chopped green onion)
- 1-2 diced pickles
- 2 crushed garlic cloves
- 4 parsley leaves (flat-leaf parsley)
- 3 tablespoons olive oil
- Juice of 1 lemon
- Salt to taste
- (Optional: 1 diced green chili, seeds removed; or 1 roasted red pepper; or 1 diced avocado)
Instructions:
1. Roast the eggplant on a grill, over a gas flame, or under the broiler at 250°C (482°F) until soft, turning halfway through cooking.
2. Once cooked, cut off the stem and place the eggplant in a colander to cool and drain excess moisture.
3. While the eggplant cools, dice the tomatoes, pickles, and onion. Chop the parsley and crush the garlic.
4. When the eggplant is cool, remove the skin and any seeds. Chop the flesh into small pieces.
5. In a bowl, combine the chopped eggplant, lemon juice, parsley, garlic, olive oil, and salt. Mix well.
6. Add the tomato-onion-pickle mixture to the eggplant and stir to combine.
7. Serve the salad cold or at room temperature.
Nutritional Information (per serving):
- Calories: 150
- Protein: 3g
- Carbohydrates: 12g
- Fat: 10g
- Fiber: 5g
- Sodium: 200mg

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