Roasted Eggplant Recipe
Roasted Eggplant Salad is so easy, yet satisfying. The smoky flavor of roasted eggplants, with the fresh veggies and tangy dressing makes the perect bowl of salad that you can enjoy any time.
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.
Tried this recipe?Let us know how it was!