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
- 6–7 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:
- First step of this recipe is to roast the eggplants.
- Preheat the oven to 350°F (170°C).
- Wash the Eggplant and cut in half
- Place baking paper on an oven tray.
- Sprinkle with salt and set aside for 5- 10 minutes
- Absorb any fluid from the eggplant with a kitchen roll/paper towel
- Sprinkle with olive oil
- 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
