Baked Eggplant Salad

Ingredients

• 2  carrots cut into matchsticks
• 2  eggplants sliced lengthwise into 1/ slices
• 2 tablespoons cilantro leaves fresh chopped to taste
• 1 clove garlic minced
• 0.5 teaspoon ground pepper black
• 0.5  juice of lemon juiced
• 2 tablespoons olive oil extra-virgin as needed
• 1  bell pepper red cut into matchsticks
• 4 servings sea salt to taste

Equipment

• bowl
• oven
• whisk
• baking pan

Directions

1. Preheat oven to 450 degrees F (230 degrees C).
2. Arrange eggplant slices in a baking dish; sprinkle with sea salt.
3. Drizzle 1 tablespoon olive oil over eggplant.
4. Bake in the preheated oven for 5 minutes; flip and continue baking until tender, about 10 more minutes.
5. Remove eggplant from oven and cool; slice cross-wise into 1/8-inch thick slices.
6. Whisk 2 tablespoons extra-virgin olive oil, lemon juice, garlic, black pepper, and sea salt together in a bowl until dressing is smooth.
7. Toss baked eggplant, red bell pepper, and carrots together with lemon dressing until evenly coated.
8. Sprinkle cilantro over salad.