Step-by-Step Eggplant Salad
This simple and flavorful Eggplant Salad combines roasted eggplant, fresh vegetables, and a zesty dressing. Perfect as a side dish or light meal!
Equipment
- Mixing bowl
- Knife
- Cutting board
- Baking sheet or grill (if roasting or grilling eggplant)
- Strainer (if boiling eggplant)
Ingredients
Main Ingredients
- 1 large eggplant Roasted, grilled, or boiled.
- 2 medium tomatoes Chopped.
- ½ red onion Thinly sliced.
- ¼ cup fresh parsley Chopped.
Dressing
- 2 tbsp olive oil For drizzling.
- 1 tbsp lemon juice or vinegar For acidity and freshness.
- 1 clove garlic Minced.
- ½ tsp salt Adjust to taste.
- ¼ tsp black pepper To taste.
- ¼ tsp paprika or cumin Optional, for extra flavor.
Instructions
- If roasting: Place the whole eggplant on a baking sheet and roast at 400°F (200°C) for 30–35 minutes until soft. Scoop out the flesh and chop.
- If grilling: Cut the eggplant into thick slices, grill until charred, then dice.
- If boiling: Peel and chop the eggplant into cubes, boil until soft, then drain well.
- In a mixing bowl, combine chopped tomatoes, red onion, parsley, and garlic.
- Drizzle with olive oil and lemon juice or vinegar.
- Season with salt, black pepper, and paprika or cumin (if using).
- Toss everything together and let sit for 15–30 minutes to enhance the flavors.
- Garnish with extra parsley or feta cheese (if desired).
- Serve with pita bread, grilled meats, or enjoy on its own.
Notes
For extra flavor, add a pinch of sumac or drizzle with tahini before serving.