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Eggplant Avocado Salad

Eggplant Avocado Salad prepared dish

This refreshing eggplant avocado salad combines roasted eggplant with creamy avocado and a zesty dressing. Perfect as a light lunch or a side dish, it offers a delightful mix of textures and flavors. Enjoy this nutritious salad packed with healthy fats and vibrant vegetables!

This recipe is mediterranean style, lunch, scaled for 4 servings, with 15 min prep and 25 min cook.

Prep: 15 min · Cook: 25 min · Total: 40 min · Serves: 4

Quick cooking notes

  • Core ingredients include olive oil, lemon juice, salt, cherry tomatoes.
  • Follow all 7 steps in order for the intended texture and doneness.
  • Ingredient quantities listed below are for 4 servings.

Ingredients

  • 3 tbsp olive oil
  • 2 tbsp lemon juice
  • 0.5 tsp salt
  • 1 cup cherry tomatoes (halved)
  • 2 medium avocado (diced)
  • 0.25 tsp black pepper
  • 0.25 cup fresh parsley (chopped)
  • 0.5 medium red onion (finely chopped)
  • 1 medium eggplant (diced)

Instructions

  1. Preheat the oven to 400°F (200°C).
  2. Spread the diced eggplant on a baking sheet and drizzle with 1 tablespoon of olive oil, salt, and black pepper.
  3. Roast the eggplant in the oven for about 20 minutes, or until tender and slightly golden.
  4. In a large bowl, combine the roasted eggplant, diced avocado, halved cherry tomatoes, and chopped red onion.
  5. In a small bowl, whisk together the remaining olive oil and lemon juice.
  6. Pour the dressing over the salad and gently toss to combine all ingredients.
  7. Garnish with chopped fresh parsley before serving.

Nutrition (per serving)

  • Calories: 220
  • Protein: 3 g
  • Fat: 18 g
  • Carbohydrates: 14 g
  • Fiber: 7 g
  • Sugar: 2 g
  • Sodium: 180 mg

Nutrition values are estimates based on stored ingredient totals and serving size.

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