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In a world where vibrant flavors and nutritious ingredients come together, the Zesty Baked Eggplant & Crunchy Cucumber Salad stands out as an enticing dish that appeals to both the palate and the health-conscious. This delightful recipe marries the rich, savory texture of baked eggplant with the refreshing crunch of cucumbers, creating a harmonious balance that is perfect for any meal. Whether you're looking for a light lunch, a side dish for dinner, or a standout contribution to a potluck, this salad promises to elevate your dining experience.

Healthy Baked Eggplant & Cucumber Salad

Discover the vibrant flavors of Zesty Baked Eggplant & Crunchy Cucumber Salad, a delicious recipe that perfectly balances rich, savory baked eggplant with refreshing, crunchy cucumbers. This nutritious dish is not only low in calories but rich in fiber and antioxidants, making it an ideal choice for any meal. Perfect as a main for vegans or a complement to grilled meats, this salad is versatile and sure to impress at your next gathering. Try it today!
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Ingredients
  

For the Baked Eggplant:

2 medium-sized eggplants, sliced into ½ inch rounds

3 tablespoons olive oil

1 teaspoon garlic powder

1 teaspoon smoked paprika (for a deeper flavor)

Sea salt and freshly ground black pepper, to taste

A handful of fresh herbs (such as oregano, basil, or thyme), finely chopped for garnish

For the Cucumber Salad:

2 cups cucumber, diced (approximately 2 medium cucumbers)

½ red onion, finely chopped

1 bell pepper (choose any color for visual appeal), diced

1 cup cherry tomatoes, halved

¼ cup fresh parsley, chopped

Juice of 1 fresh lemon (about 2 tablespoons)

2 tablespoons apple cider vinegar

1 tablespoon honey (or agave syrup for a vegan alternative)

Sea salt and freshly ground black pepper, to taste

Instructions
 

Prepare the Eggplant: Preheat your oven to 400°F (200°C). Arrange the eggplant slices in a single layer on a large baking sheet lined with parchment paper. Using a pastry brush, generously coat both sides of the slices with olive oil. Season them evenly with garlic powder, smoked paprika, sea salt, and freshly ground black pepper.

    Bake the Eggplant: Place the baking sheet in the preheated oven and bake the eggplant for 25-30 minutes. At the halfway mark, carefully flip the eggplant slices to ensure even cooking. They are ready when the edges appear golden brown and crispy.

      Prepare the Cucumber Salad: While the eggplant bakes, it's time to make the fresh salad. In a large mixing bowl, combine the diced cucumber, finely chopped red onion, diced bell pepper, halved cherry tomatoes, and chopped fresh parsley. Stir gently to mix the ingredients well.

        Make the Dressing: In a small bowl, whisk together the fresh lemon juice, apple cider vinegar, honey (or agave syrup), a pinch of sea salt, and freshly ground black pepper until thoroughly blended. Pour this vibrant dressing over the cucumber salad, and toss gently to ensure all the ingredients are harmoniously coated.

          Serve: Once the eggplant is baked to perfection, remove it from the oven and allow it to cool for a few minutes. Arrange the warm baked eggplant and the cucumber salad on a serving platter. Garnish the dish with the finely chopped fresh herbs for an aromatic finish. Indulge in this refreshing and nutritious meal!

            Prep Time, Total Time, Servings: 15 minutes | 35 minutes | 4 servings

              - Presentation Tips: Serve the eggplant slices overlapping on one side of the plate and the cucumber salad on the other. A sprinkle of extra herbs on top adds a pop of color and freshness.