Roasted Eggplant Salad
This smoky and vibrant roasted eggplant salad is tossed with fresh herbs, garlic, and a bright lemon-olive oil dressing.
Ingredients
- •2 medium eggplants (about 1.5 lbs / 700g)
- •3 tablespoons extra virgin olive oil
- •1 red bell pepper, finely diced
- •2 cloves garlic, minced
- •3 tablespoons freshly squeezed lemon juice
- •1/2 cup fresh flat-leaf parsley, finely chopped
- •1/4 cup fresh mint leaves, chopped
- •1/2 teaspoon ground cumin
- •1 teaspoon kosher salt
- •1/4 teaspoon freshly ground black pepper
Instructions
- 1
Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
- 2
Pierce the eggplants a few times with a fork, then slice them into 1-inch cubes.
- 3
Place the eggplant cubes on the prepared baking sheet, drizzle with 2 tablespoons of olive oil, and toss to coat evenly.
- 4
Roast in the preheated oven for 25 to 30 minutes, stirring halfway through, until the eggplant is tender, golden brown, and slightly caramelized.
- 5
Remove from the oven and let the roasted eggplant cool to room temperature.
- 6
In a large mixing bowl, whisk together the remaining tablespoon of olive oil, lemon juice, minced garlic, ground cumin, kosher salt, and black pepper.
- 7
Add the cooled eggplant, diced red bell pepper, chopped parsley, and mint to the bowl with the dressing.
- 8
Toss gently to combine all the ingredients without mashing the eggplant.
- 9
Taste and adjust seasoning if needed, then serve at room temperature or chilled.
💡 Chef tips
- For an extra smoky flavor, you can char the whole eggplants over an open gas flame or grill before peeling and chopping the flesh.
- This salad tastes even better when made a few hours in advance, allowing the flavors to meld in the refrigerator.
- Store leftovers in an airtight container in the fridge for up to 3 days.
✅ How it should turn out
The finished salad should feature tender, smoky chunks of eggplant mixed with crisp red peppers and vibrant green herbs, offering a tangy, garlicky, and refreshing flavor profile.