Baked Eggplant Salad

Baked Eggplant Salad

Made  times 3

"Vegetarian eggplant salad has deep flavor and is delicious."
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35 m servings 114 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 114 kcal
  • 6%
  • Fat:
  • 10.3 g
  • 16%
  • Carbs:
  • 5.2g
  • 2%
  • Protein:
  • 0.7 g
  • 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 183 mg
  • 7%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.


  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 450 degrees F (230 degrees C).
  2. Arrange eggplant slices in a baking dish; sprinkle with sea salt. Drizzle 1 tablespoon olive oil over eggplant.
  3. Bake in the preheated oven for 5 minutes; flip and continue baking until tender, about 10 more minutes. Remove eggplant from oven and cool; slice cross-wise into 1/8-inch thick slices.
  4. Whisk 2 tablespoons extra-virgin olive oil, lemon juice, garlic, black pepper, and sea salt together in a bowl until dressing is smooth.
  5. Toss baked eggplant, red bell pepper, and carrots together with lemon dressing until evenly coated. Sprinkle cilantro over salad.


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I was looking for an eggplant recipe that didn't contain gobs of cheese. This was very delicious! Thanks for sharing.

If I could give this more stars I would! I was not expecting this to be SO GOOD!! I ate this with homemade sprouted tortilla chips. YUM!!!

This is just awesome!!!! I have really never liked eggplant till this Thank-You!

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