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.
| Servings | Prep Time |
| 3 people | 60 minutes |
| Cook Time |
| 10 minutes |
|
|
|
|
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.
|
Ingredients
- 1 aubergines (eggplant)
- 2 tsp olive oil extra virgin
- 2 tomatoes medium-sized
- 5 g coriander fresh
- 5 g thyme fresh
- 2 tbsp lemon juice fresh
- 3 tbsp olive oil extra virgin
- 1 clove garlic
- 1 pinch salt to taste
- 1 pinch black pepper to taste
Units:
Instructions
- 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.