Ingredients:
Eggplant:
- 2 eggplants, sliced lengthwise into 1/4-inch thick slices
- sea salt to taste
- 1 tablespoon olive oil
Lemon Dressing:
- 2 tablespoons extra-virgin olive oil, or more as needed
- ½ lemon, juiced
- 1 clove garlic, minced
- ½ teaspoon ground black pepper
- sea salt to taste
Salad:
- 1 red bell pepper, cut into matchsticks
- 2 carrots, cut into matchsticks
- 2 tablespoons chopped fresh cilantro, or to taste
Directions:
- Preheat oven to 450 degrees F (230 degrees C). Step 1
- Arrange eggplant slices in a baking dish; sprinkle with sea salt. Drizzle 1 tablespoon olive oil over eggplant. Step 2
- Bake in the preheated oven for 5 minutes; flip and continue baking until tender, about 10 more minutes. Remove eggplant from oven and cool; slice cross-wise into 1/8-inch thick slices. Step 3
- Whisk 2 tablespoons extra-virgin olive oil, lemon juice, garlic, black pepper, and sea salt together in a bowl until dressing is smooth. Step 4
- Toss baked eggplant, red bell pepper, and carrots together with lemon dressing until evenly coated. Sprinkle cilantro over salad. Step 5