Mediterranean Eggplant Salad

Mediterranean Roasted Eggplant Salad square image.

5 from 5 votes

This is a must-try variation of the eggplant salad and a perfect recipe for hot summers. It features roasted or grilled eggplants, fresh tomatoes, peppers, and onions. Fresh ingredients with incredible aromas.

Prep Time10

Cook Time30

Resting time30

Total Time1 10

Course: Appetizers, Salads

Cuisine: Eastern European

Servings: people

Calories: 190kcal

Author: Gabriela

Ingredients

To roast the eggplants:

3 large eggplants
2 tablespoons olive oil
½ teaspoon salt

For the salad:

1 large bell pepper, seeded and chopped (red, yellow, orange)
4 medium ripe tomatoes, seeded and chopped
3-4 diced green onions you can also use yellow or red onion
1 garlic clove, minced
3 tablespoons lemon juice from one lemon
3 tablespoons olive oil
½ teaspoon salt or to taste
¼ teaspoon black pepper freshly ground, or to taste
bread for serving

Instructions

Roast the eggplant:

Preheat the oven to 425F/220C.
Slice eggplants in half lengthwise. Essentially, it means to slice vertically along the lengthy side of the eggplant.
Place them on a baking tray covered with parchment paper. Brush them with olive oil and sprinkle salt over them.
Bake them for about 30 minutes until they get soft, and a fork goes through them easily.
Scoop out the eggplant flesh and place it in a colander to drain the liquid. Allow them to sit there for 20-25 minutes.
Chop them small and place them into a large bowl.

Make the salad:

Chop the bell pepper and tomatoes, and dice the onions, Add them all to the bowl, together with the minced garlic.
Squeeze the lemon juice over the ingredients, and add olive oil, salt, and pepper. Mix well and serve with toast or a good crusty bread.

Notes

Use fresh, ripe tomatoes for a vibrant flavor.
Allow eggplants to drain properly to avoid a soggy salad.
Adjust salt and pepper to taste.
Serve with crusty bread for a delightful crunch.
You can substitute lemon juice with a good quality balsamic vinegar for a different taste.
Salad flavors meld well when refrigerated for an hour before serving.
Roasting time for eggplants may vary based on their size.
Use fresh lemon juice instead of bottled for a fresh and zesty flavor.

Nutrition