Savory Roasted Eggplant Salad Recipe
“With a delicate tasty lemon dressing”
Tehila Gil
Original Recipe Author
Everyone loves a good salad that works well as a side with any dish. Today’s recipe is for the perfect salad that can complement every meal,l you pair it with, including your next lunch or dinner!
This roasted eggplant recipe is easy to whip up in your kitchen in no time and yields a delicious mixture of textures and flavors that you just have to experience yourself.
It also comes with a lemon dressing for an extra kick of zest! Simple and quick, this recipe will add a new color and a unique taste to your meals. You won’t regret the time spent preparing it!
Frequently Asked Questions:
Savory Roasted Eggplant Salad Recipe
How long can I refrigerate roasted eggplant salad?
Generally, roasted eggplant salad can stay good in the fridge for about 3 to 5 days. If you keep your roasted eggplant salad in an airtight container, you’ll boost its freshness.
How can I make roasted eggplant salad in advance?
You can marinate and roast the eggplant slices as early as 7 days in advance. Simply keep the slices refrigerated in an airtight container until serving time.
You can make the marinade an hour before mealtime and drizzle it over the salad when serving.
What can I serve with roasted eggplant salad?
As a savory but light side dish, you can serve roasted eggplant salad to complement a variety of meals such as:
- Grilled chicken
- Veggie burgers
- Baked salmon
Savory Roasted Eggplant Salad Recipe
Ingredients
For the salad:
- 2 Eggplants, medium
- Salt, to sprinkle
- Olive oil, to spread
For the dressing:
- 1 Red bell pepper, medium
- 1 Onion, medium
- 1 Pickled cucumber, medium
- 1/2 tbsp Cumin spice
- 1 tbsp Lemon juice
- 1 tbsp Vinegar
- Parsley
Instructions
- Cut the eggplants into thin slices. Try to make the slices roughly the same thinness.
- Optional: Transfer the slices to a colander and mix in some salt. Place a bowl under the colander. This step eliminates excess moisture from the eggplant, resulting in reduced bitterness.
- Arrange the eggplant slices on a baking sheet in a baking pan.
- Over both sides of the eggplant slices, sprinkle salt as you prefer and coat with olive oil.
- Slide the pan into the oven and bake the eggplant for about 30 minutes or until golden brown. Make sure you use the grill mode (usually indicated as a zigzag line at the top of a square).
- Roast the red bell pepper, then peel it and slice it into long, thin strips.
- Make the dressing by chopping the bell pepper strips, onion, and pickled cucumber in a mixing bowl.
- Add the rest of the dressing ingredients then mix well. Set aside.
- When the eggplant slices are roasted, transfer them onto a serving plate and drizzle the dressing on top.
- Optional: sprinkle some freshly chopped cilantro, mint, and toasted pine nut over the salad.
Tips
- You can add other ingredients to the roasted eggplant salad such as avocado, tomatoes, parmesan cheese, and goat cheese.
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