Baked Eggplant Salad

40 mins
Serves 1
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Directions

  1. 1Wash your eggplant and cut into 1-inch thick slices, then cut into large cubes.
  2. 2Wash your eggplant and cut into 1-inch thick slices, then cut into large cubes.
  3. 3Wash your eggplant and cut into 1-inch thick slices, then cut into large cubes.
  4. 4Line a baking sheet with parchment paper and spray generously with avocado oil.
  5. 5Line a baking sheet with parchment paper and spray generously with avocado oil.
  6. 6Line a baking sheet with parchment paper and spray generously with avocado oil.
  7. 7Add your eggplant cubes on top, spray again generously with avocado oil and season with salt.
  8. 8Add your eggplant cubes on top, spray again generously with avocado oil and season with salt.
  9. 9Add your eggplant cubes on top, spray again generously with avocado oil and season with salt.
  10. 10Bake in a preheated oven set to 425°F (220°C) for about 40–45 minutes, tossing halfway through, until crispy and golden.
  11. 11Bake in a preheated oven set to 425°F (220°C) for about 40–45 minutes, tossing halfway through, until crispy and golden.
  12. 12Bake in a preheated oven set to 425°F (220°C) for about 40–45 minutes, tossing halfway through, until crispy and golden.
  13. 13Once baked, let the eggplant cool for just a few minutes.
  14. 14Once baked, let the eggplant cool for just a few minutes.
  15. 15Once baked, let the eggplant cool for just a few minutes.
  16. 16In the meantime, chop your cilantro and artichokes.
  17. 17In the meantime, chop your cilantro and artichokes.
  18. 18In the meantime, chop your cilantro and artichokes.
  19. 19Save the marinade from the artichoke jar and toss it together with the eggplant, chopped cilantro, minced garlic and fresh lemon juice.
  20. 20Save the marinade from the artichoke jar and toss it together with the eggplant, chopped cilantro, minced garlic and fresh lemon juice.
  21. 21Save the marinade from the artichoke jar and toss it together with the eggplant, chopped cilantro, minced garlic and fresh lemon juice.
  22. 22Add more salt if needed, give everything a really good toss and enjoy.
  23. 23Add more salt if needed, give everything a really good toss and enjoy.
  24. 24Add more salt if needed, give everything a really good toss and enjoy.

Ingredients

  • 1 extra large eggplant
  • 1 extra large eggplant
  • 1 extra large eggplant
  • 2 smaller eggplants
  • 2 smaller eggplants
  • 2 smaller eggplants
  • Avocado oil spray
  • Avocado oil spray
  • Avocado oil spray
  • 1 tsp salt
  • 1 tsp salt
  • 1 tsp salt
  • 1 jar marinated artichokes
  • 1 jar marinated artichokes
  • 1 jar marinated artichokes
  • 0.5 bunch cilantro, chopped
  • 0.5 bunch cilantro, chopped
  • 0.5 bunch cilantro, chopped
  • 2 garlic cloves, minced
  • 2 garlic cloves, minced
  • 2 garlic cloves, minced
  • 1 Juice from lemon
  • 1 Juice from lemon
  • 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.