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)
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).
Chop the tomatoes, cucumbers, peppers, parsley and onions.
In a large bowl, combine the chopped vegetables with the roasted eggplant.
Drizzle over the olive oil, lemon juice, salt and pepper.
Toss thoroughly, then serve and enjoy!