roasted eggplant salad

This Roasted Eggplant Salad with Tomatoes and Peppers is a fresh, vibrant and delicious dish that can be prepared ahead of time.

Roasted Eggplant Salad with Tomatoes and Peppers

eggplants

Extra-virgin olive oil (around 6 tablespoons total)

small Persian or field cucumbers (finely chopped)

green onions (thinly sliced)

red bell or shepherd pepper (finely chopped)

bell pepper (finely chopped)

tomato (diced)

parsley

dill

lemon juice

salt and freshly-cracked black pepper (to taste)

bread bread

Preheat oven to 425F.

Using a sharp knife, slice each eggplant in half, lengthwise. Drizzle the flesh of each eggplant with olive oil, around 3 tablespoons total. Line a baking sheet with parchment paper and place the eggplants in a single layer, flesh-side down. Transfer to the oven and cook, undisturbed, until the eggplants are fork-tender and the flesh turns deep brown, around 35 minutes or longer depending on the size of the eggplants.

Place a wooden cutting board with one edge positioned over your sink and the other end propped up by a small plate to create a slope. Transfer the eggplants to the board, flesh-side down, and place a second board or large platter overtop to weigh them down. Let the eggplants drain 30 minutes or until most of the bitter liquid is gone.

Meanwhile, in a large bowl, combine the cucumbers, green onion, red pepper, green pepper, tomato, parsley, dill, lemon juice, 3 tablespoons olive oil, ½ teaspoon salt and ¼ teaspoon black pepper. Toss to combine and let sit 10 minutes before tasting and adjusting with salt and pepper as desired.

To serve, place each eggplant on a large platter, flesh-side up. Using a spoon, mash the flesh and equally distribute the salad over each eggplant. Mix the eggplant flesh with the salad to combine and spread over sliced bread or flat bread of choice.

Roasted eggplant salad with a tangy olive oil and vinegar salad dressing and fresh tomato topping.

Turkish Roasted Eggplant Salad Recipe

cherry tomatoes, diced

fresh parsley, chopped

pistachios

olive oil

vinegar

salt

black pepper

sumac

garlic, mashed

Using a fork, prick the eggplants in a few places randomly.

Place them in a baking sheet and roast for about an hour.

Check if they are tender enough after 40 minutes. This duration might change depending on the size of eggplants.

In a small bowl, whisk all the ingredients for dressing. Pour it over the roasted and chopped eggplants.

Top with diced tomatoes, parsley and pistachios.

Optionally, drizzle extra olive oil over the salad when serving.

This has become my favorite eggplant recipe! We enjoyed it with chicken skewers. Thanks for the recipe!

This Mediterranean-inspired roasted eggplant salad is full of delicious caramelized veggie flavor! The quick roasted eggplant, red peppers, and onion are tossed with feta cheese, lemon, and herbs. This nourishing salad recipe can be enjoyed either warm or chilled — perfect as a side dish. 

Mediterranean-Style Roasted Eggplant Salad with Feta

red peppers

onion

pepper

Tbsp. minced garlic

oregano

basil

pine nuts

oz crumbled feta (1/2 cup)

Preheat

Season

Toss eggplant, red pepper, and red onion in olive oil, salt, pepper, minced garlic and oregano.

Roast

Roast in oven for 25-30 minutes, stirring half way through, until vegetables are fully roasted but not charred.

Toss

Remove from oven and toss with fresh herbs, lemon juice, and pine nuts. Place in a serving dish and gently fold in feta before serving. Season to taste with salt and pepper.

Very nice!   I roasted the vegs in the air fryer which was super easy.

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