Ingredients and Weight:
- Eggplant: 1 lb (500 g)
- Red onion: 1/2 cup (120 g), chopped
- Celery: 1/2 cup (120 g), chopped
- Green bell pepper: 1/2 cup (120 g), chopped
- Tomatoes: 2 cups (480 g), chopped
- Parsley: 1/4 cup (15 g), chopped
- Olive oil: 1/4 cup (60 ml)
- Lemon juice: 1/4 cup (60 ml)
- Salt and black pepper: to taste
Preparation Time:
15 minutes
Cooking Time:
20 minutes
Difficulty Level:
1 (Simple)
Preparation Method Steps:
- Preheat oven to 400°F (200°C).
- Cut the eggplant in half lengthwise and score the flesh with a knife.
- Drizzle with olive oil, season with salt and pepper, and roast in the oven for 20 minutes, or until soft.
- Scoop the flesh out of the eggplant and let it cool.
- Combine the eggplant, onion, celery, bell pepper, tomatoes, and parsley in a large bowl.
- Add the olive oil, lemon juice, salt, and pepper and mix well.
- Chill the salad for at least 30 minutes before serving.
Nutritional Information:
- Calories: 200
- Fat: 10g
- Protein: 5g
- Carbohydrates: 25g
- Fiber: 5g
Dish Characteristics:
- Refreshing and summery
- Colorful and visually appealing
- Creamy texture with crisp vegetables
- Well-balanced flavors with a hint of acidity
- Suitable for a variety of diets
User Comments:
- "This is the best eggplant salad I've ever had! It's light, flavorful, and just the right amount of tangy."
- "Perfect for a summer barbecue or picnic. It's so easy to make and always a hit with my friends."
- "It was a bit spicy for my taste, but I still enjoyed it. The flavors were well-balanced and it was very filling."
Special Precautions and Tips:
- Use a large eggplant for best results.
- If you don't have an oven, you can also roast the eggplant on a grill or stovetop over medium heat.
- If you like, you can add additional ingredients to the salad, such as feta cheese or toasted walnuts.
- Leftover salad can be stored in the refrigerator for up to 3 days.
