Baked Eggplant Salad with Fresh Herbs and Lemon Dressing

This baked eggplant salad is a flavorful and nutritious dish that is perfect for a light lunch or a side dish. The combination of roasted eggplant, fresh herbs, and tangy lemon dressing creates a deliciously satisfying dish that is sure to impress your guests.

Ingredients

• 1 large eggplant, sliced into rounds
• 1/4 cup olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 cup chopped fresh parsley
• 1/4 cup chopped fresh mint
• 1/4 cup chopped fresh basil
• Juice of 1 lemon
• 2 cloves garlic, minced

Directions

1. Preheat the oven to 400°F and line a baking sheet with parchment paper.
2. Place the eggplant slices on the baking sheet and brush both sides with olive oil. Season with salt and pepper.
3. Bake the eggplant in the preheated oven for 20-25 minutes, or until golden brown and tender.
4. In a small bowl, mix together the chopped parsley, mint, basil, lemon juice, and garlic to make the dressing.
5. Remove the eggplant from the oven and let cool slightly. Arrange the slices on a serving platter.
6. Drizzle the lemon dressing over the eggplant slices and serve warm or at room temperature.

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