Eggplant Salad
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!
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.