• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Cook with Erica
  • Home
  • About Me
  • Inspiration
  • Travel Adventures
  • What’s Cooking
  • Blog
  • Recipes
    • Breakfast
    • Lunch
    • Dinner
    • Dessert
    • Bread
    • Soul Food + Southern Food
    • German Recipes
    • Turkish Recipes
    • Street Food
  • Mental Health Soul Food
You are here: Home / Recipes / Appetizers / Roasted Eggplant Salad

Roasted Eggplant Salad

May 14, 2018 by eeturner 2 Comments

A refreshing salad packed with tender pieces of roasted eggplant, tomatoes, cucumbers, peppers and onions.

Ever since I started roasting eggplant, it has brought such joy to my recipes. Roasting eggplant is super simple, it pretty much guarantees that the eggplant will be tender and perfectly cooked and it is so delicious.

This salad is great to make ahead of time because you can put all of the ingredients together and pop it in the refrigerator. As all of the ingredients meld together, the flavor gets better and better.

Here’s the recipe:

Roasted Eggplant Salad

  • 5 large eggplant (the long variety, sometimes referred to as “Japanese eggplant”)
  • 2 large tomatoes (diced)
  • 2 large cucumbers (halved & sliced)
  • 1 sweet red pepper (diced)
  • 1 sweet green pepper (diced)
  • 1 red onion (thinly sliced)
  • 1/4 c chopped parsely
  • 1.5 lemons (juiced — approx. 1/2 c juice)
  • 4 T olive oil
  • 1 tsp dried cumin powder
  • salt & pepper (to taste)

Preparation:

Pre heat the oven for 375 F.

Line a baking sheet with parchment paper and place the eggplant on the paper. Coat the eggplant with 1/2 a tablespoon of olive oil. Place in the oven and bake for about 40 minutes or until tender.

Allow the eggplant to cool and then peel off the skin and chop the roasted eggplant into bite size pieces (discard any excess liquid from the eggplant).

DSC03156

Chop the tomatoes, cucumbers, peppers, parsley and onions.

DSC03165

In a large bowl, combine the chopped vegetables with the roasted eggplant.

DSC03172

Drizzle over the olive oil, lemon juice, salt and pepper.

Toss thoroughly, then serve and enjoy!

DSC03188DSC03180

 

Filed Under: Appetizers Tagged With: eggplant recipes, Eggplant Salad, food, foodies, roasted eggplant, roasted eggplant salad, salad recipes, vegan, vegetarian, What's Cooking

Previous Post: « Oma Erika’s Pilz Pasta (German Mushroom Pasta)
Next Post: Fresh & Simple Guacamole »

Reader Interactions

Comments

  1. Renard Moreau

    May 14, 2018 at 11:40 pm

    [ Smiles ] Thank you for sharing the recipe for your roasted eggplant salad.

    Reply
    • eewinkler

      May 15, 2018 at 8:27 am

      @Renard Moreau You’re welcome! Thank you for your comment!

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Recent Posts

Baklava Pockets – What is Baklava

Baklava pockets on a white plate with a glass of Turkish Chai and blue tea towel

About Erica

Hello, I'm Erica! I am a professionally trained cook, on-air host, recipe writer with over 20 years of experience working in the food industry. I started cooking at the age of 5 and I specialize in Southern, German, Turkish and Middle Eastern cooking. I work full time as a Recipe Developer for a well known culinary media company and I started this food blog to as a place to further develop my skills and teach others. I attended culinary school in Gaziantep, Turkey and studied German cooking first hand in Germany. Read More…

eeturner: View My Blog Posts

How to Make Oatmeal – Savory Mushroom Parmesan Oatmeal

Footer

Instagram

View on Instagram

Follow Me!

  • Instagram
  • YouTube

About Erica

Hello, I'm Erica! I am a professionally trained cook, on-air host, and recipe writer with over 20 years of experience working in the food industry. I started cooking at the age of 5 and I specialize in Southern, German, Turkish and Middle Eastern cooking. I work full time as a Recipe Developer for a well known culinary media company and I started this food blog to as a place to further develop my skills and teach others. I attended culinary school in Gaziantep, Turkey and studied German cooking first hand in Germany. Read More…

eeturner: View My Blog Posts

Kubaneh (a Traditional Yemenite Bread)

https://youtu.be/m8MYRad0E84

Copyright © 2023 Cook with Erica on the Foodie Pro Theme

Go to mobile version