Roasted Eggplant Salad Recipe
This roasted eggplant salad is a light and flavorful Mediterranean-inspired dish made with oven-roasted eggplant, juicy cherry tomatoes, red onion, fresh dill, olive oil, and lemon juice. Creamy, fresh, and naturally vegan, it's an easy side dish or appetizer that's perfect served with crusty bread, grilled meats, or as part of a mezze platter.
Ingredients
- 3 medium eggplants
- A handful of cherry tomatoes finely chopped
- 2 –3 tablespoons olive oil plus extra if needed
- 1 –2 tablespoons lemon juice to taste
- ¼ small red onion very finely chopped
- Freshly ground black pepper to taste
- 1 –2 tablespoons fresh dill finely chopped
- Salt to taste
Instructions
- Preheat your oven to 200°C (400°F).
- Wash the eggplants and pierce them several times with a fork.
- Place the whole eggplants on a baking tray lined with parchment paper.
- Bake for 40–50 minutes, turning once, until the skins are collapsed and the inside is very soft.
- Remove from the oven and allow to cool slightly.
- Slice the eggplants open and scoop out the flesh, discarding the skins.
- Place the eggplant flesh in a bowl and mash gently with a fork until creamy but still textured.
- Add olive oil, lemon juice, salt, and pepper. Mix well.
- Fold in the finely chopped red onion and cherry tomatoes.
- Add the fresh dill and gently combine.
- Taste and adjust seasoning as needed.
- Let the salad rest for 10–15 minutes before serving to allow flavors to blend.