Roasted Eggplant Salad Recipe

Name: Roasted Eggplant Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 small eggplants; 4 tablespoons olive oil; 3 garlic cloves; 4 green onions; 2 cups cherry tomatoes; 1 bunch fresh basil; 2 teaspoons capers, Drained; 1 red chili pepper, Finely Chopped (optional); 1/4 cup extra virgin olive oil; 3 tablespoons red wine vinegar; salt & pepper

Servings: persons

2 small eggplants
4 tablespoons olive oil
3 garlic cloves
4 green onions
2 cups cherry tomatoes
1 bunch fresh basil
2 teaspoons capers, Drained
1 red chili pepper, Finely Chopped (optional)
1/4 cup extra virgin olive oil
3 tablespoons red wine vinegar
salt & pepper

1
Preheat oven to 365 degrees F. Peel the egglants and cut into 1 1/2 inch pieces. Toss the eggplant with the 4 tablespoons oil and place on a.
2
baking sheet. Bake 30 minutes, tossing the eggplant every 10 minutes. Peel the garlic, and slice thinly. Add the garlic to the eggplant and toss to mix and cook an additional 10 minutes or until the eggplant is fork tender. Once completely cooked remove from the oven and allow to cool to room temperature.
3
Cut the tomatoes in half, and thinly slice the onions. Add both to the eggplant and toss together. Tear the basil into small pieces and add to the eggplant mix. Add the capers, chile pepper, vinegar, and remaining 1/4 cup of oil. Season with salt and pepper. serve at room temperature.

461

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 small eggplants, 4 tablespoons olive oil, 3 garlic cloves, 4 green onions, and more.

Yes, Roasted Eggplant Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Roasted Eggplant Salad

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