Grilled Shrimp and Roasted Eggplant Salad with Lemon Vinaigrette

This Grilled Shrimp and Roasted Eggplant Salad with Lemon Vinaigrette is a light and healthy meal that is perfect for lunch or dinner. It is packed with flavor and nutrition and is sure to be a hit with everyone. The preparation time is 10 minutes and the cooking time is 15 minutes.

Cooking Equipment:

Baking sheet Large skillet Small bowl Large bowl

Preparation Time:

Cooking Time:

Total Time:

Cuisine:

Mediterranean

Keywords:

Grilled Shrimp, Roasted Eggplant, Lemon Vinaigrette, Salad, Healthy, Lunch, Dinner

Meal:

lunch, dinner

Cooking Method:

Dietary Restrictions:

Servings:

Ingredients:

200g shrimp, peeled and deveined

1 eggplant, cut into cubes

2 tablespoons olive oil

2 tablespoons lemon juice

1 teaspoon garlic powder

1 teaspoon dried oregano

Salt and pepper to taste

2 tablespoons chopped fresh parsley

Cooking Instructions:

Preheat the oven to 200°C.

Place the eggplant cubes on a baking sheet and drizzle with 1 tablespoon of olive oil. Roast in the oven for 10 minutes.

Heat the remaining 1 tablespoon of olive oil in a large skillet over medium-high heat.

Add the shrimp to the skillet and season with garlic powder, oregano, salt, and pepper. Cook for 5 minutes, stirring occasionally, until the shrimp are cooked through.

In a small bowl, whisk together the lemon juice and remaining 1 tablespoon of olive oil.

In a large bowl, combine the roasted eggplant, cooked shrimp, and lemon vinaigrette.

Garnish with fresh parsley and serve.

Nutrition:

Calories: 350, Fat: 15g, Protein: 25g, Carbohydrates: 25g, Fiber: 5g

Rating:

Did You Know?

Tabbouleh, a salad made from parsley, tomatoes, and bulgur wheat, is a popular dish in Middle Eastern cuisine.