Baked Eggplant Salad So Tasty

Baked Eggplant Salad

"Vegetarian eggplant salad has deep taste and is delicious."

Ingredients :

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

Instructions :

Prep : 20M	Cook : 4M	Ready in : 35M

Preheat oven to 450 levels F (230 ranges C).
Arrange eggplant slices in a baking dish; sprinkle with sea salt. Drizzle 1 tablespoon olive oil over eggplant.
Bake inside the preheated oven for five minutes; turn and continue baking until soft, approximately 10 extra minutes. Remove eggplant from oven and cool; slice pass-wise into 1/eight-inch thick slices.
Whisk 2 tablespoons more-virgin olive oil, lemon juice, garlic, black pepper, and sea salt collectively in a bowl until dressing is easy.
Toss baked eggplant, purple bell pepper, and carrots together with lemon dressing until flippantly coated. Sprinkle cilantro over salad.

Notes :

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