Tender, roasted eggplant is mixed with fresh vegetables and an olive oil and lemon dressing.
One of my favorite ways to enjoy eggplant is roasted. It’s so simple and it always comes out delicious and ready to complete any meal. The first step to this salad is roasting the eggplant. This immediately brought a smile to my face because I knew that this was going to be a tasty dish.
The proof is in the taste test and this salad wins! The eggplant is light and compliments all of the flavors of the salad. You’ve got to give it a try!
Here’s the recipe:
- 1.5 kilos of eggplant
- 5 small tomatoes (500 grams)
- 1 bunch of fresh parsley
- 2 lemons
- 2 small green peppers (e.g. bell peppers or any sweet pepper)
- 3 small red onions
- 0.5 bunch of fresh mint
- 3 TBSP olive oil
- salt (to taste)
Preheat the oven on 375F.
Rinse and pat dry the eggplant. Place on a baking sheet and poke holes in the eggplant (to allow the steam to escape while it roasts).
Roast the eggplant for about 45 minutes. Let cool.
While the eggplant cools, chop the tomatoes, parsley and mint.
Thinly slice the peppers, onions and the peel of half of a lemon (reserving the rest of the lemon to juice later). Place all of the ingredients in a bowl.
Peel the skin off the eggplant, squeeze off some of the excess juice, and chop it into small pieces. Add the eggplant to the rest of the ingredients. Squeeze the lemon juice on top, pour over the olive oil and season with salt (to taste).
Serve & enjoy!
NOTE: It goes so well with Soganli Lahmacun (Turkish Onion Pizza)!