Go Back
Roasted Eggplant Salad

Roasted Eggplant Salad

Roasted Eggplant Salad is filled with zest and flavor!
5 from 4 votes
Prep Time 10 mins
Cook Time 35 mins
Total Time 45 mins


  • 1 whole eggplant sliced into ½ 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.  


Tried this recipe?Let us know how it was!