Eggplant Salad Recipe
Make Eggplant Salad Recipe in just 50m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Salad Ingredients
Method
Preparation Instructions
- 1
Prepare the Eggplant
Slice the eggplant into cubes, sprinkle with salt, and let it sit for 15 minutes to draw out moisture. Rinse and pat dry.
- 2
Roast the Eggplant
Preheat the oven to 400°F (200°C). Spread the eggplant cubes on a baking sheet, drizzle with olive oil, and roast for 20-25 minutes until tender and golden.
- 3
Chop the Vegetables
While the eggplant is roasting, chop the cherry tomatoes, cucumber, and red onion into bite-sized pieces.
- 4
Mix the Salad
In a large bowl, combine the roasted eggplant, chopped vegetables, and fresh parsley.
- 5
Dress the Salad
In a small bowl, whisk together olive oil, lemon juice, salt, and black pepper. Pour the dressing over the salad and toss gently to combine.
- 6
Serve
Taste and adjust seasoning if necessary. Serve the salad warm or at room temperature.