Roasted Potato and Eggplant Salad with Fresh Tomato Salsa
This hearty and nutritious salad combines roasted potatoes and eggplant with a zesty homemade tomato salsa. Topped with fresh cilantro and crisp lettuce, it's a vegan and gluten-free dinner that bursts with flavors and textures.
ingredients
- 2 large potatoes, cubed
- 1 small eggplant, cubed
- 2 tablespoons olive oil
- Salt and pepper to taste
- 2 ripe tomatoes, diced
- 1 small red onion, finely chopped
- 1 jalapeño pepper, seeded and minced
- Juice of 1 lime
- Handful of fresh cilantro, chopped
- 2 cups lettuce, shredded
steps
- 1.
Preheat the oven to 400°F (200°C).
- 2.
Toss the potatoes and eggplant in olive oil, salt, and pepper. Arrange on a baking sheet and roast for 25 minutes, or until golden and tender.
- 3.
Meanwhile, prepare the tomato salsa by combining the diced tomatoes, red onion, jalapeño pepper, lime juice, and salt in a bowl. Stir well and let the flavors mingle while the vegetables roast.
- 4.
Once the potatoes and eggplant are done, transfer them to a large bowl. Add the chopped cilantro and toss gently.
- 5.
Divide the shredded lettuce between two plates, then top with the roasted vegetables. Spoon the tomato salsa over the salad and garnish with additional cilantro, if desired.
- 6.
Serve this delicious salad as a satisfying dinner or a satisfying side dish. Enjoy!
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