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In recent years, the shift towards healthier eating has gained significant traction, with more people embracing plant-based diets. This trend is not just a fad; it's a lifestyle change that emphasizes the consumption of whole foods, fruits, vegetables, and grains. As we continue to explore the myriad benefits of plant-based cooking, dishes like the Zesty Baked Eggplant & Crunchy Cucumber Salad emerge as perfect examples of how delicious and satisfying a healthy meal can be. This recipe is not only vibrant and flavorful but also simple to prepare, making it an excellent choice for lunch, dinner, or even a potluck gathering.

Healthy Baked Eggplant & Cucumber Salad

Discover the vibrant flavors of Zesty Baked Eggplant & Crunchy Cucumber Salad, a perfect blend of healthy ingredients that make every bite a delight. This dish showcases the rich, antioxidant-packed eggplant paired with refreshing cucumbers, making it both nutritious and satisfying. Easy to prepare, it's ideal for any meal or gathering. Enjoy the harmony of textures and tastes while embracing a healthier lifestyle with this delicious plant-based recipe.
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Ingredients
  

For the Baked Eggplant:

2 medium-sized eggplants, sliced into 1/2 inch rounds

3 tablespoons olive oil

1 teaspoon garlic powder

1 teaspoon paprika

Salt and pepper, to taste

Fresh herbs (oregano, basil, or thyme), for garnish

For the Cucumber Salad:

2 cups cucumber, diced (about 2 medium cucumbers)

1/2 red onion, finely chopped

1 bell pepper (any color), diced

1 cup cherry tomatoes, halved

1/4 cup fresh parsley, chopped

Juice of 1 lemon

2 tablespoons apple cider vinegar

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

Salt and pepper, to taste

Instructions
 

Prepare the Eggplant: Preheat your oven to 400°F (200°C). Lay the eggplant slices on a large baking sheet lined with parchment paper. Brush both sides of the slices with olive oil and season with garlic powder, paprika, salt, and pepper.

    Bake the Eggplant: Bake the eggplant in the preheated oven for 25-30 minutes, flipping halfway, until the edges are golden and crispy.

      Prepare the Cucumber Salad: While the eggplant is baking, prepare the fresh salad. In a large mixing bowl, combine the diced cucumber, red onion, bell pepper, cherry tomatoes, and fresh parsley.

        Make the Dressing: In a small bowl, whisk together the lemon juice, apple cider vinegar, honey (or agave syrup), salt, and pepper until well combined. Pour the dressing over the cucumber salad and toss gently to coat all the ingredients evenly.

          Serve: Once the eggplant is done baking, remove it from the oven and let it cool slightly. Serve the baked eggplant warm alongside the cucumber salad, garnished with fresh herbs. Enjoy your healthy and delicious meal!

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