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Servings: 4people
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
2eggplantchopped
1Tbspvegetable oil
6tomatoessegmented
1red onionsliced
½Cparsley
Dressing
4Tbspvegetable oil
2garlic clovesminced
¼tspsalt
2Tbspbalsamic vinegar
Grilled Ciabatta
1ciabatta loaf
2Tbspvegetable 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.