This Baked Eggplant and Zucchini Salad is a delightful combination of roasted vegetables and fresh ingredients, making it a perfect healthy meal for any day. The roasted eggplant and zucchini add a rich, savory flavor, while the fresh cucumbers and tomatoes provide a refreshing crunch.
With two delicious dressing options – a creamy Greek yogurt mix and a zesty lemon vinaigrette – this salad is versatile and satisfying. It’s an excellent choice for a quick and nutritious dinner, showcasing the natural flavors of the vegetables and the freshness of the herbs. Enjoy this easy-to-make and healthy dish with your family and friends!
Ingredients:
- 1 eggplant
- Salt (for sprinkling)
- 1 zucchini
- 1 onion, chopped
- Fresh parsley, chopped
- Olive oil (for baking and dressing)
- 4 cucumbers, chopped
- 2 tomatoes, chopped
- 1 tablespoon Greek yogurt
- 1 tablespoon mayonnaise
- 1 clove garlic, minced
- Fresh parsley or dill, chopped
- Salt and black pepper to taste
- Juice of 1/2 lemon
- Feta cheese (optional)
Directions:
- Preheat your oven to 180°C (350°F).
- Slice the eggplant, sprinkle with salt, and let it rest for 10-15 minutes to draw out moisture. Rinse and pat dry.
- Slice the zucchini, sprinkle with salt, and let it rest for 10 minutes. Rinse and pat dry.
- Arrange the eggplant slices on a baking sheet, brush with olive oil, and bake for 15 minutes. Remove from the oven and set aside.
- Arrange the zucchini slices on a baking sheet, brush with olive oil, and bake for 15 minutes. Remove from the oven and set aside.
- In a large bowl, combine the chopped onion, cucumbers, and tomatoes.
- For the first salad option: In a small bowl, mix Greek yogurt, mayonnaise, minced garlic, chopped parsley or dill, olive oil, salt, and black pepper. Add this dressing to half of the vegetable mixture and toss to combine.
- For the second salad option: In another small bowl, mix olive oil, lemon juice, salt, and black pepper. Add feta cheese if desired. Add this dressing to the remaining half of the vegetable mixture and toss to combine.
- Serve both salad options with the baked eggplant and zucchini on the side or mixed in.
Prep Time: 20 minutes | Cooking Time: 30 minutes | Total Time: 50 minutes
Kcal: 200 kcal | Servings: 4 servings
Nutritional Information
Here is the nutritional breakdown for one serving of Baked Eggplant and Zucchini Salad:
- Calories: 200 kcal
- Protein: 5 grams
- Carbohydrates: 18 grams
- Sugars: 7 grams
- Fat: 12 grams
- Saturated Fat: 3 grams
- Fiber: 5 grams
- Sodium: 450 mg
This recipe offers a well-rounded nutritional profile, featuring a good mix of healthy fats, fiber, and protein. The fresh vegetables provide essential vitamins and minerals, making this salad a nutritious addition to your meal plan.
Conclusion
The Baked Eggplant and Zucchini Salad is a versatile and delicious dish that can be enjoyed any day of the week. With two tasty dressing options, you can easily tailor this salad to suit your preferences. The roasted eggplant and zucchini add a rich depth of flavor, complemented by the fresh crunch of cucumbers and tomatoes.
This recipe is not only healthy but also incredibly easy to prepare, making it a perfect choice for a quick dinner or a light lunch. The combination of fresh ingredients and flavorful dressings ensures a delightful eating experience. Enjoy this wholesome and satisfying salad with your family and friends for a nutritious and tasty meal!