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Roasted Stuffed Eggplant Salad

Roasted Eggplant Salad


  • Author: Sam
  • Total Time: 55 minutes
  • Yield: 4 Serves (1 Eggplant per serve) 1x
  • Diet: Vegetarian

Description

I think I’ve found the absolute PERFECT stuffed eggplant recipe: Roasted Stuffed Eggplant Salad! This easy-to-make recipe uses freshly roasted eggplant halves, tomato, garlic, and seasonings to make a classic warm salad that’s as simple as it is delicious. It’s a great summer dish as the tomatoes give you that super duper refreshing mouth feel; to me, tomatoes always scream summer!


Ingredients

Units Scale

Ingredients:

  • 4 eggplants
  • 67 medium size tomatoes
  • 1/4 cup (or 54 grams) of olive oil
  • 1/2 lemon juice, (squeezed)
  • 1 whole garlic
  • 1/2 teaspoon of salt
  • Pepper to taste

Garnish:

  • 1/4 cup flat-leaf parsley (finely chopped)

Instructions

Roasted Eggplants:

  1. First step of this recipe is to roast the eggplants.
  2. Preheat the oven to 350°F (170°C).
  3. Wash the Eggplant and cut in half
  4. Place baking paper on an oven tray.
  5. Sprinkle with salt and set aside for 5- 10 minutes
  6. Absorb any fluid from the eggplant with a kitchen roll/paper towel
  7. Sprinkle with olive oil
  8. Add the eggplants and the garlic into the tray and baked for 20- 35 minutes or until the soft.

Notes

Serve:

  • Cut the tomatoes into a small pieces and add to the small bowl.
  • Cut the parsley and mash the garlic. Add to bowl.
  • Sprinkle with salt lemon and olive oil.
  • Add eggplants to a beautiful plate and add the tomato mixture.
  • Prep Time: 20 Minutes
  • Cook Time: 35 Minutes
  • Category: Lunch, Dinner, Salad
  • Method: Oven
  • Cuisine: Greek

Keywords: eggplant, lunch, dinner, side, salad, greek, vegetarian, vegan

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