Roasted Eggplant adds a smoky flavour to the carefully combined flavours of tomato marinated in fragrant herbs and lemon juice resulting in a healthy salad that is vegan, and low in carbs and calories.

Sprinkle the eggplant slices with salt on both sides. Allow to drain over a bowl for one hour. Then discard the liquid and rinse the slices in cold water. Pat dry with a paper towel, pressing down slightly to get rid of excess water.

Set your oven to 160ºC (Fan-assisted) or 180ºC. Generously brush both sides of eggplant slices with 2 tsp of oil and sprinkle some pepper. Bake for 7 - 10 minutes per side, flipping over once, until browned and softened. lightly charred.

For the dressing, whisk together the 3 tablespoons of oil and lemon juice, stir in the coriander and thyme, and season to taste.

Layer the roasted eggplant with the sliced tomatoes, then drizzle the dressing over the salad.