This roasted eggplant salad is made with bell peppers, tomatoes, fresh herbs, olive oil and, lemon juice. You can serve it warm or cold as a side dish, salad, or appetizer. You can also add it to sandwiches and wraps.
Although eggplants are in season from August to October, they are usually available year-round at grocery stores (at least here in Toronto). Whenever my grocery store has a sale on local produce, I buy a lot of tomatoes, eggplants, and bell peppers and make this Mediterranean roasted eggplant salad.
This salad is very easy to make even though it takes a bit of time because you have to roast the veggies and then wait for them to cool off before finishing up the salad. So, make sure to plan for that if you decide to try it.
Be especially careful when handling roasted tomatoes because the juice inside of the tomato might be very hot even though the tomato feels cool enough to handle on the outside.
You can also make a grilled eggplant salad using this recipe. Just grill the veggies instead of roasting them.
This roasted eggplant salad is also very versatile. Just add some feta, garlic, and olives and you’ll have a totally different salad. You can also try adding some pomegranate seeds too.
Yield 4 portions
Serving Size 1/4 of recipe
Amount Per ServingCalories 170Total Fat 4.5gSaturated Fat 0.7gTrans Fat 0gUnsaturated Fat 3.8gCholesterol 0mgSodium 92mgCarbohydrates 32.4gFiber 14gSugar 17.4gProtein 5.8g