Simplest Italian Eggplant Salad

Jun, 04, 2016
Simplest Italian Eggplant Salad

Summer times, heavy meals are not as appealing as they use to be and we are reaching for something lighter. Perhaps you start being more social, going to dinners and barbecues.  This doesn’t mean that you have to give up on everything that’s healthy and nourishing for you and your body. You still want to be in shape for the bikini season, that’s just around the corner. This Simplest Italian Eggplant Salad is the perfect dish to bring to your next barbecue with friends, fresh and easy to make!

Preparation Time: 30 min

Garlic clove (1 piece)
Eggplants (8 oz)
Olive oil (0.2 fl oz)
Salt (1 pinch)
Black pepper (1 Pinch)
Honey (0.1 oz)
Dried basil (1 pinch)
Dried oregano (1 pinch)
Balsamic vinegar (0.2 fl oz)
Dried parsley (1 pinch)
Mozzarella (3 oz)
Tomatoes (7 oz)

Preheat the oven to 350 degrees F (175 degrees C). Puncture eggplants with a fork, and place on a baking sheet. Bake until soft, turning occasionally. Cool, then peel and dice. Chop the remaining ingredients  (apart from the tomatoes and Mozzarella.  Whisk together your dressing. Slice the Mozzarella  and the tomatoes. Poor your dressing over the salad and you’re all set to enjoy this fresh Italian Eggplant Salad at your dinner party! 🙂

Nutrition facts:
Calories: 95
Carbohydrates: 16g
Fat: 4g
Protein: 2g