This eggplant and tomato salad is fast and easy to make with just a few ingredients. It’s always a big hit!
Ingredients
- eggplant: 1 piece (cubed)
- olive oil: 2 Tbsp (divided)
- pinch salt: 1 piece (or as needed)
- pint grape tomatoes: 1 piece (halved)
- red onion: 0.5 piece (sliced)
- lemon juice: 1 tsp (to taste)
- salt and ground black pepper: (to taste)
Metric Conversion
Stages of cooking
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Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
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Toss eggplant with 1 tablespoon olive oil and sprinkle with salt. Place onto a baking sheet and arrange in a single layer.
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Broil eggplant in the preheated oven, until browned on all sides, 5 to 7 minutes, turning occasionally.
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Transfer cooked eggplant to a large bowl. Add tomatoes and onion.
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Combine remaining 1 tablespoon olive oil, lemon juice, salt, and pepper in a bowl. Pour dressing over salad.
