The Roasted Eggplant Salad is a delicious summer salad made with bright colored vegetables and flavorful seasonings. It is the perfect side dish for summer grilling!
For more vegetable options, be sure to try the Shredded Carrot Salad and Cucumber Radish Salad. These salads are a great way to incorporate more vegetables into your diet!
Recipe Details
The Roasted Eggplant Salad is a popular dish at Slavic weddings for many Slavic people. It is known for its fresh and vibrant flavors.
- TASTE: The Roasted Eggplant Salad has a fabulous flavor with a mix of vegetables and a homemade garlicky dressing.
- TEXTURE: The salad has a combination of tender eggplant and crunchy vegetables, creating a great texture.
- TIME: The dish can be prepared in under an hour.
- EASE: The salad is relatively easy to make, with the longest part being roasting the eggplant. Overall, it is a simple and delicious dish.
What You’ll Need
To make the Roasted Eggplant Salad, you will need the following ingredients:
- 6 Chinese eggplants
- 1 tsp salt
- 1 medium onion
- 1 orange bell pepper
- 1 yellow bell pepper
- 2 red bell peppers
- 2 medium carrots
- 1/2 medium cabbage
- 1 bunch fresh flat leaf parsley
- Olive oil for roasting the eggplants
For the dressing, you will need:
- 6 garlic cloves, grated
- 1/2 cup light tasting oil
- 1/2 cup white vinegar
- 2 tbsp sugar
- 1 tbsp salt
Add-ins and Substitutions
- Add cheese: You can add feta cheese or goat cheese to the salad for extra flavor.
- Substitute another dressing: Any dressing can be used in the salad, but a vinegar-based one is recommended. Italian dressing or Greek Salad Dressing would work well.
- Add spices: You can add sumac, paprika, or cayenne pepper to the salad for extra flavor.
- Make it with beans: To make the salad more filling, you can add garbanzo beans (chickpeas) to it.
How to Make Roasted Eggplant Salad
Follow these steps to make the Roasted Eggplant Salad:
- Make the dressing by combining the grated garlic cloves, light tasting oil, vinegar, sugar, and salt in a small bowl. Set aside.
- Slice the eggplants into thick julienned sticks and sprinkle salt over them. Let them sit for 20-30 minutes to release their juices.
- Place the eggplant in a single layer on a baking sheet, drizzle with olive oil, and bake at 400 degrees Fahrenheit for 25 minutes.
- While the eggplant is roasting, slice the onion and soak it in cold water for 10 minutes to reduce its strong taste. Drain the water.
- Chop the cabbage, julienne the carrot and bell peppers.
- In a large bowl, combine the chopped cabbage, carrot, bell peppers, sliced onion, and cooked eggplant. Add the chopped parsley and pour the dressing over it. Toss to coat the salad and serve chilled.
Recipe Tips
- Salt the eggplant: Salting the eggplant removes excess water and prevents it from becoming mushy when roasted.
- Coat the eggplant with oil: Evenly coat the eggplant pieces with oil before roasting to ensure they cook well.
- Soak the onions: Soaking the onions in cold water helps reduce their strong flavor.
- Chill the salad: The Roasted Eggplant Salad tastes best when served chilled. Refrigerate it for 30 minutes before serving.
FAQs
Do you soak eggplant before roasting?
You don’t have to soak the eggplant in water before roasting, but it’s best to cover it in salt and let it sit for about 20-30 minutes to release excess water. Place the eggplant in a colander with a plate underneath to catch the juices.
Why is my roasted eggplant mushy?
If your roasted eggplant turns out mushy, it may be due to not salting it beforehand to remove excess moisture. It could also be a result of cooking it at too low a temperature or using too much oil.
Serving Suggestions
The Roasted Eggplant Salad is a versatile dish that goes well with grilled meat, soups, and sandwiches. Here are some serving suggestions:
- Meats/Seafood: Serve the salad with Smoked Chicken Thighs, Air Fryer Pork Chops, Grilled Chicken Kabobs, or Cedar Plank Salmon.
- Salads: Pair it with Pesto Pasta Salad, Cabbage Cucumber Salad, Tri Color Pasta Salad, or Chicken Pasta Salad.
- Soups: Enjoy it with Potato Leek Soup, Chicken Wild Rice Soup, Lemon Chicken Orzo Soup, or She Crab Soup.
- Sandwiches: Serve it as a side to a Brisket Sandwich, Chipotle Burger with Avocado Sauce, Caprese Sandwich, or Classic BLT Sandwich.
Make This Recipe in Advance
You can prepare the roasted eggplant ahead of time and store it in the fridge until you’re ready to assemble the salad. The dressing can also be made in advance. The Roasted Eggplant Salad can be stored in an airtight container or covered tightly with plastic wrap in the refrigerator for up to 4 days. However, it is not recommended to freeze the salad.
More Tasty Eggplant Dishes!
If you enjoy eggplant, here are some more delicious eggplant dishes you should try:
- Eggplant Caviar Spread (Ikra) Recipe
- Eggplant Salad
- Eggplant Appetizers (Roll-ups)
- Eggplant Napoleon
