This roasted eggplant salad is one I developed on a whim! It is hearty, tangy, and just full of flavors and textures. It is incredibly versatile as you can enjoy it as a side, app, or even dip. This vegan dish is also wholesome and nutritious like many Middle Eastern dishes. I happened to have eggplants in my fridge that I didn’t want to go bad as I would be traveling soon after. Typically, I get creative with fridge cleanouts and this was a result that I was so happy with that I had to share right away.
What do you need for this Roasted Eggplant Salad?
Often, when I have eggplants in my fridge; I make baba ghanouj or mutabal. Those are the two most popular Arab dishes which are smokey eggplant dips to make with this ingredient. I, however, wanted to step out the box just a little bit. This roasted eggplant salad has some flavors reminiscent of mutabal like the lemon juice, olive oil, garlic and jalapeno. By roasting the eggplant pieces, you can a very tender, meaty bite that is sometimes caramelized as well. It is an umami of flavors especially when paired with the other components.
I shopped my pantry and fridge for this recipe. I found that the sundried tomatoes in olive oil really added a great depth of flavor. It’s bright, slightly acidic and sweet. The walnuts add a nuttiness and crunch factor you need here. The raw jalapeno and garlic add a zing that freshens up this dish along with the parsley. Every component really plays a role in this harmous roasted eggplant salad.
It is simple and delightful. It is fantastic eaten room temperature or cold so it can be made ahead of time for picnics, gatherings, bbq and so on. You can really enjoy it on its own or paired with your protein of choice. My favorite with this is beef kufta kebab.
If you try my recipe, let me know what you think below in the comments and send your remakes to my Instagram! I would love to see. Enjoy!
Roasted Eggplant Salad
- 2 Eggplants, medium, cut into 1-inch cubes
- 3 tbsp Olive oil
- Salt & Pepper to taste I add a generous amount
- 1/2 tbsp Cumin
- 1/2 cup Sundried Tomatoes in olive oil I use Trader Joe's Brand
- 1/2 cup Green Olives, pitted, and sliced
- 1/2 cup Walnuts, chopped
- 2 Garlic cloves, minced
- 1/2 Jalapeno, minced
- 1/3 cup Parsley, chopped
- 1 tbsp Pomegranate Molasses
- 2 tbsp Olive Oil
- 1 Lemon's Juice
- Salt & Pepper to taste
- Preheat the oven to 415 F. Add the diced eggplants to a baking pan with olive oil, salt, pepper, and cumin. Make sure they are evenly coated and seasoned.
- Bake for 40 min, flipping halfway through. Eggplant should be tender and some will be caramelized too.
- Add the eggplant to a bowl once they have cooled slightly. To this, add the sundried tomatoes, olives, walnuts, garlic, jalapeno, and parsley,
- Dress it with lemon juice, pomegranate molasses, and olive oil. Season well with salt and pepper then toss together. Make sure to mix well so all the flavors are evenly distributed.
- Enjot room temperature or cold!