Recipe Details
Ingredients
-
1eggplant, cubed
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2tablespoonsolive oil, divided
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1pinchsalt, or as needed
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1pintgrape tomatoes, halved
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½red onion, thinly sliced
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1teaspoonlemon juice, or to taste
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salt and ground black pepper to taste
Cooking Directions
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Set an oven rack about 6 inches from the heat source and preheat the oven’s broiler.
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Toss eggplant with 1 tablespoon olive oil and sprinkle with salt. Place onto a baking sheet and arrange in a single layer.
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Broil eggplant in the preheated oven, until browned on all sides, 5 to 7 minutes, turning occasionally.
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Transfer cooked eggplant to a large bowl. Add tomatoes and onion.
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Combine remaining 1 tablespoon olive oil, lemon juice, salt, and pepper in a bowl. Pour dressing over salad.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe4 | |
| Calories178 | |
| % Daily Value * | |
| Total Fat 8g |
10% |
| Saturated Fat 1g |
5% |
| Cholesterol 0mg |
0% |
| Sodium 42mg |
2% |
| Total Carbohydrate 29g |
11% |
| Dietary Fiber 8g |
29% |
| Total Sugars 12g |
|
| Protein 3g |
6% |
| Vitamin C 15mg |
16% |
| Calcium 27mg |
2% |
| Iron 1mg |
5% |
| Potassium 546mg |
12% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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Dish Photos
