Eggplant and Tomato Salad

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Eggplant is baked, not fried, making this delicious and healthy dish. Great as a side or just as a meal itself.


  • 4 pounds eggplants, peeled and cut into 1/2-inch-thick slices
  • ½ teaspoon salt, or to taste
  • 3 medium tomatoes, cubed
  • ½ cup chopped fresh parsley
  • 2 tablespoons diced white onion
  • ground black pepper to taste
  • 2 tablespoons olive oil


Preheat the oven to 375 degrees F (190 degrees C). Grease a baking sheet.

Arrange eggplant slices on a plate and sprinkle both sides with salt. Let sit until juicy, 15 to 20 minutes. Rinse in cold water and pat dry with a paper towel. Place slices on the prepared baking sheet.

Bake in the preheated oven until tender, 20 to 25 minutes, flipping halfway through.

Remove eggplant from the oven and let cool down. Cut into 1/4-inch squares.

Combine eggplant, tomatoes, parsley, and onion in a bowl. Season with salt and pepper and gently mix to combine. Add olive oil and mix again before serving.

Preparation time: 25 mins
Cook time: 20 mins
Total time: 1 hr
Servings: 4 – Yield: 4 servings



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