Warm Eggplant and Tomato Mediterranean Salad
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Servings: 4 people
Calories: 588kcal
We love the vegetable pairings in this warm eggplant and tomato Mediterranean salad. Served with fresh ciabatta this dish is healthy and filling.
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Ingredients
- 2 eggplant chopped
- 1 Tbsp vegetable oil
- 6 tomatoes segmented
- 1 red onion sliced
- ½ C parsley
Dressing
- 4 Tbsp vegetable oil
- 2 garlic cloves minced
- ¼ tsp salt
- 2 Tbsp balsamic vinegar
Grilled Ciabatta
- 1 ciabatta loaf
- 2 Tbsp vegetable oil
Instructions
- To make the dressing, combine the ingredients in a small bowl and mix well. Set aside.
- Slice eggplant into 1cm thick rounds and brush with olive oil. Heat griddle pan over medium heat and fry eggplant for 5 minutes on each side. Toss eggplant with remaining salad ingredients and dressing.
- Cut thick slices on ciabatta, brush with olive oil and sear bread in griddle plan for 2 minutes on each side. Serve alongside the salad.
Notes
Keto / Low-carb/GF: You can make this dish Keto-friendly by leaving out the ciabatta.
Nutrition
Calories: 588kcal | Carbohydrates: 78g | Protein: 14g | Fat: 26g | Saturated Fat: 2g | Sodium: 718mg | Potassium: 1052mg | Fiber: 11g | Sugar: 15g | Vitamin A: 2221IU | Vitamin C: 43mg | Calcium: 58mg | Iron: 2mg