Middle Eastern Roasted Eggplant Salad
A smoky, vibrant Mediterranean salad featuring tender roasted eggplant tossed with fresh herbs, garlic, and tangy lemon juice.
Ingredients
- •2 medium eggplants (about 1.5 lbs / 700g), cut into 3/4-inch cubes
- •3 tablespoons extra virgin olive oil
- •1 red bell pepper, finely diced
- •2 Roma tomatoes, seeded and finely diced
- •1/4 cup finely chopped fresh parsley
- •2 tablespoons fresh mint leaves, finely chopped
- •2 cloves garlic, minced
- •3 tablespoons fresh lemon juice
- •1 teaspoon ground cumin
- •1/2 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
Place the cubed eggplant on the prepared baking sheet, drizzle evenly with olive oil, and toss to coat every piece.
- 3
Spread the eggplant into a single layer and roast for 25 to 30 minutes, stirring halfway through, until golden brown and tender.
- 4
Remove the roasted eggplant from the oven and let it cool to room temperature.
- 5
In a large mixing bowl, combine the diced red bell pepper, Roma tomatoes, chopped parsley, and fresh mint.
- 6
Add the cooled eggplant to the bowl with the vegetables.
- 7
In a small bowl, whisk together the minced garlic, fresh lemon juice, ground cumin, kosher salt, and black pepper.
- 8
Pour the dressing over the salad and toss gently to combine without mashing the eggplant.
- 9
Taste and adjust seasoning if needed, then let the salad rest for 15 minutes before serving to allow the flavors to meld.
💡 Chef tips
- For an extra smoky flavor, you can char the whole eggplants over an open gas flame or grill until the skin is burnt and the flesh is completely soft before scooping out the insides.
- This salad can be made a few hours in advance and stored in the refrigerator, but bring it to room temperature before serving for the best flavor.
- Leftovers can be stored in an airtight container in the fridge for up to 2 days.
✅ How it should turn out
The finished salad is colorful and fragrant, offering a wonderful contrast of smoky, tender eggplant, crisp fresh vegetables, and a bright, zesty lemon-garlic dressing.