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Roasted Eggplant Salad is not only filling and vibrant but it is bursting with so much flavor and zest, you’ll want to make it everyday! In little, to no time at all, you can make the most delicious salad, that not only delivers the best taste but is also very appealing to the eye.
The different colours and textures in this salad, make it perfect as a starter, a main course and a side salad, served up on a platter for you and your guests.
The Extravagent Roasted Eggplant Salad
Whether you go out to buy eggplants specifically for this Roasted Eggplant Salad, or you want to make use of your late summer eggplants, this warm salad recipe is definitely the way to go.
It’s actually one of the simplest salad recipes there are! All you need to do is roast your vegetables altogether, add the toppings of your choice, and you’re good to go. Maybe that’s why I love it so much?
Preparing Your Eggplant
There are several ways you can prepare your eggplant. You can either bake the eggplant, sauté it, or grill it. Whichever way is easiest for you is the way to go, as they all work wonders in their own way.
I chose to go the baked way today, as it fits right in with my plans. Always start by washing the eggplant – as we do with all fruits and vegetables we buy from the store. Slice the eggplant with the skin on and bake them in the oven.
During this time, you’re free to do whatever you like, so of course, i got on with my house chores to tick off two things at once. Very efficient!
Once baked, the other ingredients are quickly prepared and mixed in together. This is a such a super easy Roasted Eggplant Salad recipe, delicious as a meal for the family, an appetizer or the perfect side dish.
It’s no secret that eggplants are healthy and make for the perfect addition to just about any meal. With a wide variety of eggplant types to choose from, and because their texture in very similar to the texture of a tomato – they make for the tastiest soups, stews and something to add on the barbeque!
1 – Eggplants help with digestion
The fiber that is found inside an eggplant, helps greatly with digestion and improving intestine health. Fiber itself is actually a crucial element in maintaining a balanced diet, so fitting eggplant in whenever you can is ideal, making this Roasted Eggplant Salad just perfect!
2 – A source of vitamins and minerals
What I love most about eggplants is the extensive amount of vitamins and minerals you can find inside them! Who knew these purple coloured tasty eggplants could have so many health benefits, you can feed the kids a dish packed full of taste and goodness.
Eggplants are very rich in nutrients, and high in antioxidants, making them great for weight loss. Being so versatile, make them so easy to add to many healthy meals.
3 – Eggplants improve heart health
Eggplants contain enough fiber to not just to help with digestion, but also improve heart health. The fiber works perfectly by lowering the amount of cholesterol absorbed by the body, allowing the body to naturally get rid of it.
Taste, Looks, And Health Benefits, All In One.
Top Tips And Techniques For Your Eggplant
When it comes to choosing eggplants, try to go fo the smaller ones. Bigger eggplants tend to have a much tougher skin, giving a much bitter flavor and so might need to be peeled off.
Traditionally, it’s best to salt the eggplant before roasting. This reduces the bitterness and helps to draw out moisture.
You can store eggplant in the fridge for about a week. If you roast your eggplant, like you need in this recipe, you are able to freeze it, easy reach and ready for your next quick dish.
Eggplants absorb the flavor of what they are cooked with so the more vegetables you add, the more extravagent the flavor!
If you like salads like Turkish eggplant salad, Lebanese eggplant salad, or Italian eggplant salad, then you’re in for a treat and will love this Miediterranean eggplant salad!
Frequently Asked Questions (FAQs)
You dont need to but it can add flavor and texture to the eggplant. Mix together spices and salt with water to soak the eggplant in for 30 minutes before cooking.
Roasting eggplant can get quite messy because it releases a lot of liquid. Lay a piece of kitchen foil around the burner or on the oven tray before roasting to collect as much of the liquid.
Eggplants have finished roasting when they become soft, tender and seem to be falling apart. That’s how you know they are ready!
It is a combination of eggplant with vegetables, mixed together to make for the perfect side salad, a main course dish, or a starter.
This question is actually very interesting! A lot of people think of an eggplant as a vegetable, but it is in fact a fruit.
Roasted Eggplant Salad
- Cherry Tomatoes
- Chopped Parsley
- Green Onions
- Lemon Juice
- Italian Seasoning
- Olive Oil
- Parmesan Cheese
- Pomegranate Seeds
(Scroll down for recipe details)
Other Tasty Roasted Recipes To Try
- Smoked Paprika and Garlic Baked Roasted Cauliflower
- Spicy Roasted Red Pepper Hummus
- Roasted Mixed Vegetables with Garlic
- Muhammara (Roasted Red Pepper and Walnut Dip)
- Roasted Chickpea Avocado Salad
- Spicy Roasted Cauliflower with Tahini Dressing
- Roasted Cauliflower Mac and Cheese
- Quick Skin-Peel Roasted Eggplant Hack
- Baked Stuffed Eggplant
- Baked Spicy Eggplant Cilantro Recipe (Vegan)
Roasted Eggplant Salad
- 1 whole eggplant , sliced into 1/2 inch thick slices
- 1 pint cherry tomatoes, sliced in half
- ½ cup chopped parsley
- 3 tablespoons green onions, chopped
- 4 tablespoons lemon juice
- 2 tablespoons Italians seasoning
- 4 tablespoons olive oil
- 1 tablespoon capers
- 3 tablespoons parmesan cheese, freshly grated
- salt to taste
- pomegranate to garnish
- Preheat oven to 450°F. Place the sliced eggplant on a prepared baking sheet, spray was cooking oil and sprinkle some salt.
- Bake for 35 minutes. In a bowl add the sliced cherry tomato, and the rest of the ingredients except the the pomegranate.
- Mix well! Once the I can plans are finished, Cut them into medium size cubes. Leaks into the bowl of mixed veggies and mix in gently.
- Plate the salad. Garnish with additional freshly grated Parmesan cheese and pomegranate.