Lemony Roasted Eggplant and Zucchini Salad by @jorgelavelar

20 min

4 servings

🍆

1

Eggplant

🥒

2

Zucchini

🫒

90 ml

Extra virgin olive oil

🧂

2.5 ml

Sea salt

⚫

2.5 ml

Ground pepper

🧄

2

Garlic cloves

🍋

1

Lemon

🌿

1 handful

Cilantro

🌿

1 handful

Dill

  1. Preheat

    Preheat the oven to 450F convection broil.

  2. Place
    • eggplant
    • zucchini

    On a baking pan with parchment paper, place the eggplant and zucchini slices in one layer.

  3. Season
    • extra virgin olive oil
    • sea salt

    Season with olive oil and salt.

  4. Roast

    Roast them in a preheated oven on 450F convection broil for about 10 minutes until they are golden.

  5. Place
    • eggplant
    • zucchini

    Place the roasted eggplants and zucchini on a nice serving plate.

  6. Add
    • cilantro

    Add the fresh herbs on top.

  7. Pour
    • lemon
    • garlic cloves
    • ground pepper

    Using a tablespoon, pour the lemony garlic dressing on top.

Lemony Roasted Eggplant and Zucchini Salad by @jorgelavelar

20 min

4 servings

🍆

1

Eggplant

🥒

2

Zucchini

🫒

90 ml

Extra virgin olive oil

🧂

2.5 ml

Sea salt

⚫

2.5 ml

Ground pepper

🧄

2

Garlic cloves

🍋

1

Lemon

🌿

1 handful

Cilantro

🌿

1 handful

Dill

Preparation Steps

  1. Step 1/7

    Preheat the oven to 450F convection broil.

  2. Step 2/7

    On a baking pan with parchment paper, place the eggplant and zucchini slices in one layer.

    🍆eggplant
    🥒zucchini
    🍳baking pan
    📜parchment paper

  3. Step 3/7

    Season with olive oil and salt.

    🫒extra virgin olive oil
    🧂sea salt
    🥄tablespoon

  4. Step 4/7

    Roast them in a preheated oven on 450F convection broil for about 10 minutes until they are golden.

  5. Step 5/7

    Place the roasted eggplants and zucchini on a nice serving plate.

  6. Step 6/7

    Add the fresh herbs on top.

    🌿cilantro
    🌿dill

  7. Step 7/7

    Using a tablespoon, pour the lemony garlic dressing on top.

    🍋lemon
    🧄garlic cloves
    ⚫ground pepper
    🫒extra virgin olive oil
    🥄tablespoon

Composition

Ingredients

Types

Vegetables, Condiments, Spices, Fruits, Herbs

Ingredients

eggplant, zucchini, extra virgin olive oil, sea salt, ground pepper, garlic cloves, lemon, cilantro, dill

Allergens

to inform

Dietetics

Dietary regimen

Vegan, Vegetarian

Calories

to inform

Macro nutrients

Fat: 14g, Carbohydrates: 10g, Sugar: 2g, Fiber: 5g, Protein: 2g

Nutritional Information

Minerals

Sodium: 300mg, Potassium: 450mg, Calcium: 40mg, Iron: 1mg

Vitamins

Vitamin C: 20mg, Vitamin K: 20µg, Vitamin A: 200µg

Preparation

Time Information

Preparation

10 minutes

Cooking

10 minutes

Overall

20 minutes

Difficulty

Level

Easy (1/4)

Steps

7 steps

Equipments

Utensils

baking pan, parchment paper, tablespoon, knife, cutting board

Appliances

oven

Type

Type

Type Of Dish

Starter, Main Course

Occasions

Summer, Lunch

Origin

Source

Platform

instagram

Original Creator

@jorgelavelar

Origin

Cuisine

Mediterranean

Geographic

Israel, Middle East

Various

Aspect

Texture

Crunchy

Flavors

Bitter, Savory

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (covered), fridge : 3 days (airtight container), freezer : 1 month (airtight container)