Roasted Eggplant Salad is a delightful, Mediterranean-inspired dish that combines tender roasted eggplant with fresh herbs, juicy tomatoes, and a tangy lemon dressing. This salad is hearty and full of flavor, making it a perfect side dish or a light meal on its own. The eggplant becomes wonderfully soft and smoky in the oven, blending beautifully with the bright, fresh ingredients. Whether served warm or chilled, this salad is an excellent choice for summer picnics, potlucks, or as a healthy, satisfying option anytime.
Ingredients:
- 1 large eggplant, diced
- 2 tbsp olive oil
- Salt and pepper, to taste
- 1 cup cherry tomatoes, halved
- 1 small cucumber, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh mint, chopped
- 1/4 cup crumbled feta cheese (optional)
For the Lemon Dressing:
- 3 tbsp olive oil
- Juice of 1 lemon
- 1 clove garlic, minced
- Salt and pepper, to taste
Instructions:
- Roast the eggplant: Preheat your oven to 400°F (200°C). Place the diced eggplant on a baking sheet, drizzle with olive oil, and season with salt and pepper. Toss to coat and spread in an even layer. Roast for 20-25 minutes, stirring halfway through, until the eggplant is tender and golden brown. Allow to cool slightly.
- Prepare the salad ingredients: In a large bowl, combine the roasted eggplant, cherry tomatoes, cucumber, red onion, parsley, and mint.
- Make the lemon dressing: In a small bowl, whisk together the olive oil, lemon juice, minced garlic, salt, and pepper.
- Dress the salad: Pour the lemon dressing over the salad and toss gently to combine. Sprinkle with crumbled feta cheese, if desired.
This Roasted Eggplant Salad can be served immediately, or chilled for a more refreshing option. It’s delicious as a side dish or a light, flavorful meal on its own. Enjoy!