Roasted Eggplant Salad
This roasted eggplant salad will keep you going back for more. It is hearty, tangy, and full of flavor.
Serves 4 people
Ingredients
Eggplant Preperation
- 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
Other Ingredients
- 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
Dressing
- 1 tbsp Pomegranate Molasses
- 2 tbsp Olive Oil
- 1 Lemon's Juice
- Salt & Pepper to taste
Instructions
- 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!
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