Eggplant Salad is a vibrant and flavorful dish that highlights the smoky, tender qualities of roasted or grilled eggplant. Paired with fresh herbs, tangy lemon juice, and a simple olive oil dressing, this salad is a refreshing yet hearty option perfect as a side dish or a light main course. The rich, earthy flavor of the eggplant combines beautifully with the zesty dressing and crunchy vegetables, making it a perfect addition to any Mediterranean-inspired meal. Whether served warm or at room temperature, this salad is a healthy, flavorful way to enjoy eggplant.
Ingredients
- 2 medium eggplants
- 2 tbsp olive oil (for roasting)
- 1 cup cherry tomatoes, halved
- 1 small red onion, finely sliced
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh mint, chopped
- 2 tbsp lemon juice
- 3 tbsp extra-virgin olive oil (for dressing)
- 1 clove garlic, minced
- Salt and pepper to taste
- 1/4 cup crumbled feta cheese (optional)
Instructions
- Roast the eggplant: Preheat your oven to 400°F (200°C). Cut the eggplants in half lengthwise, score the flesh, and brush with olive oil. Place them cut-side down on a baking sheet and roast for 25-30 minutes, or until the eggplant is tender and the skin is slightly charred. Let it cool slightly, then scoop out the flesh and chop it into bite-sized pieces.
- Prepare the dressing: In a small bowl, whisk together the lemon juice, olive oil, garlic, salt, and pepper.
- Assemble the salad: In a large bowl, combine the roasted eggplant, cherry tomatoes, red onion, parsley, and mint. Pour the dressing over the salad and toss gently to coat.
- Garnish and serve: If desired, sprinkle the salad with crumbled feta cheese for extra flavor. Serve warm or at room temperature.
This Eggplant Salad is a light, refreshing dish that combines smoky roasted eggplant with fresh herbs and zesty dressing, perfect for summer meals or Mediterranean-style spreads!
