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Eggplant Salad

Maria G. Brooks
This Eggplant Salad is a delightful fusion of smoky, tangy, and fresh flavors, perfect as a side dish or a light, healthy meal.
Roasted eggplant combines with fresh herbs, zesty lemon juice, and optional toppings like feta cheese or pomegranate seeds to create a salad that’s both nutritious and versatile.
Whether you're hosting a gathering or preparing a quick weekday meal, this recipe is sure to impress!
Nutrition Facts (per serving):
Calories: 150 kcal, Protein: 3 ,Fat: 10 g, Carbohydrates: 15 g, Fiber: 5 g, Sugars: 6 g, Sodium: 450 mg, Cholesterol: 5 mg, Vitamins & Minerals: Rich in Vitamin A, Vitamin C, and potassium.
Estimated based on one serving (assuming 4 servings per batch)
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Appetizer, Salad, Side Dish
Cuisine Mediterranean, Middle Eastern
Servings 4 Servings
Calories 150 kcal

Equipment

  • 1 Large Baking Tray
  • 1 Chef’s Knife
  • 1 Cutting board
  • 1 large mixing bowl
  • 1 Medium-Sized Bowl (optional for salting)
  • 1 Silicone Spatula or Wooden Spoon

Ingredients
  

Main Ingredients

  • 2 medium eggplants about 1 ½ pounds
  • 3 tablespoons olive oil
  • 1 teaspoon salt plus extra for salting eggplant
  • ¼ teaspoon black pepper
  • 1 medium lemon juiced
  • 2 garlic cloves minced
  • ¼ cup fresh parsley chopped
  • ¼ cup fresh mint chopped

Optional Toppings

  • 2 tablespoons tahini or yogurt
  • ¼ cup pomegranate seeds
  • ¼ cup crumbled feta cheese
  • ½ teaspoon chili flakes

Instructions
 

Prepare the Eggplant:

  • Wash and cut the eggplants into ½-inch cubes or slices. If preferred, sprinkle with salt and let sit for 20–30 minutes to remove bitterness. Rinse and pat dry.

Roast the Eggplant:

  • Preheat your oven to 400°F (200°C). Place the eggplant cubes on a baking tray, drizzle with olive oil, and season with salt and pepper. Toss to coat evenly. Roast for 25–30 minutes, flipping halfway, until golden brown and tender.

Prepare the Dressing:

  • In a large mixing bowl, combine the lemon juice, minced garlic, and a pinch of salt.
    Add the roasted eggplant while it’s still warm to help the flavors meld.

Assemble the Salad:

  • Add the fresh parsley and mint to the bowl and gently toss to combine all ingredients.
    Adjust seasoning with more salt, pepper, or lemon juice if needed.

Finish with Toppings:

  • For extra flavor, drizzle tahini or yogurt over the top, sprinkle with pomegranate seeds or crumbled feta, and add chili flakes if desired.

Serve and Enjoy:

  • Serve immediately or let the salad chill for 1–2 hours in the refrigerator to enhance the flavors.
    Enjoy as a side dish or pair it with your favorite bread or protein!

Notes

  • Cooking Method Variations: The eggplant can also be grilled or sautéed for different flavor profiles.
  • Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Add-Ins: Feel free to include diced tomatoes, cucumbers, or red onions for additional crunch and flavor.
  • Customizations: Adjust the herbs and spices based on your preference. Cilantro and dill are also great additions.
Keyword Eggplant Salad