Fire Roasted Eggplant Salad Recipe
Make Fire Roasted Eggplant Salad Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Salad Base
Dressing
Method
Preparation of Vegetables
- 1
Roast the Eggplant
Preheat your grill or oven to medium-high heat. Cut the eggplants in half lengthwise and brush the cut sides with olive oil. Place them on the grill or in the oven, cut side down, and roast for about 20-25 minutes until the flesh is tender and slightly charred. Once done, remove from heat and let cool slightly before scooping out the flesh.
- 2
Prepare the Red Bell Pepper
While the eggplant is roasting, cut the red bell pepper into quarters, remove the seeds, and brush with olive oil. Grill or roast the bell pepper for about 10-15 minutes until the skin is charred. Once charred, place in a bowl and cover with plastic wrap for about 10 minutes to steam. Peel off the skin and cut into strips.
- 3
Chop Other Vegetables
While the eggplant and bell pepper are roasting, chop the cherry tomatoes in half, dice the red onion and cucumber, and finely chop the fresh parsley.
Dressing Preparation
- 4
Make the Dressing
In a small bowl, whisk together olive oil, lemon juice, minced garlic, salt, black pepper, and cumin until well combined. Adjust seasoning to taste.
Assembly
- 5
Combine Ingredients
In a large bowl, combine the roasted eggplant flesh, grilled red bell pepper strips, cherry tomatoes, diced red onion, diced cucumber, and chopped parsley.
- 6
Add Dressing
Pour the dressing over the salad and gently toss to combine. Ensure all ingredients are well coated with the dressing.
- 7
Serve
Serve the salad immediately or refrigerate for 30 minutes to allow the flavors to meld before serving.