Roasted Eggplant Salad
A smoky Mediterranean eggplant salad with tomatoes, parsley, mint, garlic, and a fresh lemon dressing.
Prep Time
15 mins min
Cook Time
35 mins min
Total Time
50 min
Servings
4
Ingredients
- 2 medium eggplants
- 1 2 tomatoes, diced
- 0.25 red onion, finely chopped
- 0.25 cup chopped fresh parsley
- 2 tbsp chopped fresh mint
- 2 cloves garlic, minced
- 3 tbsp extra virgin olive oil
- 2 tbsp fresh lemon juice
- 1 tsp ground cumin
- 0.5 tsp salt
- 0.25 tsp black pepper
Instructions
- 1
Preheat the oven to 220°C (425°F).
- 2
Pierce the eggplants several times with a fork.
- 3
Roast for 30–35 minutes until soft.
- 4
Allow the eggplants to cool slightly.
- 5
Peel away the skin and roughly chop the flesh.
- 6
Transfer the eggplant to a large bowl.
- 7
Add the tomatoes, onion, parsley, mint, and garlic.
- 8
Whisk together the olive oil, lemon juice, cumin, salt, and pepper.
- 9
Pour the dressing over the salad.
- 10
Mix gently and refrigerate for 20 minutes before serving.
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