Baked Eggplant Salad
Directions
- 1Wash your eggplant and cut into 1-inch thick slices, then cut into large cubes.
- 2Line a baking sheet with parchment paper and spray generously with avocado oil.
- 3Add your eggplant cubes on top, spray again generously with avocado oil and season with salt.
- 4Bake in a preheated oven set to 425°F (220°C) for about 40–45 minutes, tossing halfway through, until crispy and golden.
- 5Once baked, let the eggplant cool for just a few minutes.
- 6In the meantime, chop your cilantro and artichokes.
- 7Save the marinade from the artichoke jar and toss it together with the eggplant, chopped cilantro, minced garlic and fresh lemon juice.
- 8Add more salt if needed, give everything a really good toss and enjoy.
Ingredients
- 1 extra large eggplant
- 2 smaller eggplants
- Avocado oil spray
- 1 tsp salt
- 1 jar marinated artichokes
- 0.5 bunch cilantro, chopped
- 2 garlic cloves, minced
- 1 Juice from lemon
Equipment
Baking sheetParchment paperOvenServing bowl
Tips
- No need to salt eggplant beforehand as they will not be bitter.
- Save the marinade from the artichoke jar and toss it with the other ingredients.
- Don't leave the baked eggplant on the counter, as they will disappear quickly.
- Feel free to add parsley if you prefer it over cilantro.
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