Have you grown weary of the same old salad recipes? Don’t you want to try something new? Well, I have exactly what you are looking for. Roasted Eggplant Salad is a super yummy salad with a complex flavor profile.
Roasted eggplant has a smoky and earthy taste mixed with tomatoes, pepper, onions, parsley, olives, and some pine nuts. The dressing is a tangy and savory mix of pomegranate molasses, olive oil, black pepper, Aleppo pepper, and sumac. With the addition of salty feta cubes, this dish will surely be a favorite of yours!
Delicious and Satisfying
Why You Will Love Roasted Eggplant Salad
What’s not to love about the Mediterranean roasted eggplant salad? Here are a few reasons that will make you prepare this delicious salad over and over again.
First, roasted eggplant salad is highly nutritious. It is packed with nutrients such as fiber, vitamins, and minerals.
Second, roasted eggplant salad is versatile. You can prepare it as a main course or as a side dish to enrich your dinner table. It is suitable for any occasion.
This salad has a combination of roasted eggplant, fresh veggies, and flavorful dressing. You will indulge yourself with a unique and delicious taste that will make your taste buds ask for more!
What could be easier? Toss the eggplant chunks in the oven, chop the veggies, and mix the dressing. You will prepare a satisfying and fulfilling dish with minimal effort.
Roasted eggplant salad is vegan-friendly. So, if you are looking for a meatless savory dish or you are following a plant-based diet, this recipe is exactly what you need.
Do you like to add your own touch to your dishes?
Customize roasted eggplant salad to suit your preferences! You can add cucumbers for an extra crunch, grilled chicken cubes for more protein, or fresh herbs like parsley, mint, or cilantro for an aromatic flavor.
Roasted eggplant salad is perfect for meal prep. Roast the eggplants and keep them in an airtight container in the fridge for up to 5 days. Mix the dressing in a mason jar and store it in the fridge. You can also store the chopped vegetables although you can prepare them on the spot. Upon serving, mix the ingredients and a super yummy bowl of salad will be ready in no time. Serve and enjoy!
Earthy and Robust Fresh Salad
Tips to Perfectly Roast Eggplants
Roasting eggplant cubes adds a delicious and smoky flavor to your salad. Here are a few tips to get the perfect taste and texture.
Well, you have to choose the right eggplant. It has to be firm, shiny, and without bruises. Deep purple Italian eggplants are an excellent choice.
It is better to cut the eggplant into evenly sized cubes. This way you will ensure that they cook evenly.
To prevent the eggplant from getting mushy while roasting, you can sprinkle some salt on top and let them sit for about 30 minutes. This will help take out the excess moisture from the eggplant. If you do so, pat dry the eggplant cubes using a paper towel to remove any excess salt.
You can brush the cubes with some olive oil for extra flavor and to keep them moist. For other recipes, you can sprinkle any seasonings like paprika, garlic powder, or dried herbs before roasting.
Make sure you keep the cubes in a single layer on the baking sheet. You can flip them over halfway through cooking to ensure even roasting.
Savory and Smoky
Frequently Asked Questions
For the ultimate smoky taste, it is recommended to roast a fresh eggplant. Canned eggplants do not offer you the same texture and flavor.
Do not waste any! Keep leftovers in an airtight container in the fridge for up to 5 days. Don’t try to freeze it because it will lose its texture and its flavor after thawing.
Why not? Give it a try. You will get an extra smoky and charred flavor. Grill them on medium-high heat until tender and golden.
If you choose a large eggplant, it is recommended to peel the skin because it might be a little tough. If you choose a small one, you can keep the skin. It is entirely edible.
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Roasted Eggplant Salad
Roasted Eggplant Salad bursts with flavors. It is a must-try recipe that you will enjoy every time.
What You Will Need
For the Salad
Large eggplant
Olive oil
Sundried tomato
Red bell pepper
Green onions
Parsley
Green olives
Toasted pine nuts
Feta cheese
For the Dressing
Pomegranate molasses
Olive oil
Salt
Black pepper
Aleppo pepper
Sumac
Dried mint
A Bowl of Salad You Will Fall in Love With
Steps to Prep
First, peel and chop the eggplant into cubes, brush them with olive oil, then toss them in the oven for 25-30 minutes at 350F.
Meanwhile, in a large bowl, chop the sundried tomatoes, red bell pepper, green onions, parsley, and green olives. Then, cut the feta cheese into cubes and add them to the bowl.
Next, in a separate bowl, mix the pomegranate molasses, olive oil, salt, black pepper, Aleppo pepper, sumac, and dried mint to prepare the dressing.
Finally, after the eggplants cool after they are done, add them to the veggies and pour the dressing on top. Toss together, serve, and enjoy.
A Bowl of Deliciousness
Must Try Recipes:
Mediterranean Style Chicken Salad with Creamy Yogurt Dressing
Arabic Chopped Salad (Salata Arabiyeh)
Cucumber Yogurt Salad | Khiyar Bi Laban
Tabbouli Salad Recipe (Tabbouleh)
If you’ve tried this recipe, don’t forget to rate it and leave a comment below! I would love to hear about your experience. You can follow me on Facebook, Instagram, and YouTube.
Roasted Eggplant Recipe
Ingredients
For the Salad
- 1 large eggplant peeled and cubed
- 3 tablespoons olive oil for roasting
- ⅓ cup sundried tomatoes chopped
- ½ large red bell pepper chopped
- ¼ cup green onions finely chopped
- ¼ cup parsley finely chopped
- ¼ cup green olives chopped
- 2 tablespoons toasted pine nuts
- ⅓ cup feta cheese cut into cubes
For the Dressing
- 1 tablespoon pomegranate molasses
- 1 tablespoon olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon Aleppo pepper
- ½ teaspoon sumac
- ½ teaspoon dried mint optional
Instructions
- Peel and chop the eggplant into cubes, brush them with olive oil, then toss them in the oven for 25-30 minutes at 350F.
- In a large bowl, chop the sundried tomatoes, red bell pepper, green onions, parsley, and green olives. Then, cut the feta cheese into cubes and add them to the bowl.
- In a separate bowl, mix the pomegranate molasses, olive oil, salt, black pepper, Aleppo pepper, sumac, and dried mint to prepare the dressing.
- After the eggplants cool after they are done, add them to the veggies and pour the dressing on top. Toss together, serve, and enjoy.
Notes
- Choose the right eggplant. It has to be firm, shiny, and without bruises. Deep purple Italian eggplants are an excellent choice.
- It is better to cut the eggplant into evenly sized cubes. This way you will ensure that they cook evenly.
- Sprinkle some salt on top and let them sit for about 30 minutes. This will help take out the excess moisture from the eggplant.
- Make sure you keep the cubes in a single layer on the baking sheet. You can flip them over halfway through cooking to ensure even roasting.
I always love a roasted eggplant recipe! This has just the right balance of flavors.
Looks Yummy – Will definitely make it !