Baked Eggplant Salad Recipe
Eggplants are tasty with anything, plus they're easy to prepare!
“An oven-roasted eggplant salad that is simple and fast to make. A colorful and indulging salad!”
Tehilla Gill
Original Recipe Author
Eggplants are one of the tastiest and most versatile vegetables. While many cooks are used to making main dishes such as eggplant parmesan or moussaka, you can also make a light salad using the multi-functional vegetable!
We’re sure our baked eggplant salad recipe will be on your next dinner table once you’ve tried making it. Let’s dive in!
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Why this Baked Eggplant Salad Recipe is A MUST-try:
Ingredients
- 2 eggplants
- 1 bell pepper
- A pinch of salt
- Olive oil (to taste)
Dressing:
- 1 onion
- 1 pickle
- Cumin (to taste)
- 1 tbsp. vinegar
- 1 tbsp. lemon juice
- Parsley (to taste)
Instructions
- First, preheat the oven to 375 °F (190 °C).
- Slice the eggplants into one-inch slices and lay them in a baking tray lined with parchment paper.
- Sprinkle salt and pepper on the eggplants.
- Then, drizzle olive oil on both sides and rub it in to thoroughly coat the eggplant.
- Place the eggplants in the oven, and roast until golden.
- Broil the bell peppers, then peel and slice them.
- While the eggplants are roasting, prepare the dressing by chopping the onion, pickle, and roasted bell peppers.
- Mix in the vinegar, lemon juice, cumin, and parsley, and adjust the taste to your liking.
- Finally, once the eggplants are golden, add them to a serving dish, top them with the dressing, and enjoy!
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Oh, and we almost forgot!
This Baked Eggplant Salad Recipe is a part of our Salad Series. Click NOW for more fun ideas you don’t wanna miss!
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