Roasted Eggplant Salad with Capers and Onions Recipe

Name: Roasted Eggplant Salad with Capers and Onions
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 large eggplants, roasted; 1/2 cup extra-virgin olive oil; Salt to taste; 1 medium onion, finely chopped; 3 garlic cloves, pressed or minced; 1/4 cup small, preferably Greek, capers, rinsed and drained; 1 large, firm, ripe tomato, peeled, seeded, and finely chopped; 1/4 cup finely chopped fresh flat-leaf parsley; 2 tablespoons red wine vinegar, or more to taste; Freshly ground black pepper to taste

Servings: persons

3 large eggplants, roasted
1/2 cup extra-virgin olive oil
Salt to taste
1 medium onion, finely chopped
3 garlic cloves, pressed or minced
1/4 cup small, preferably Greek, capers, rinsed and drained
1 large, firm, ripe tomato, peeled, seeded, and finely chopped
1/4 cup finely chopped fresh flat-leaf parsley
2 tablespoons red wine vinegar, or more to taste
Freshly ground black pepper to taste

1
1.
2
Wash and pat dry the eggplants.
3
Roast them whole over an open flame on top of the stove or under the broiler, turning, until the skins are charred on all sides.
4
(This may also be done on a grill.)
5
Remove and let cool slightly.
6
2.
7
Have a large bowl with the olive oil ready.
8
Cut the eggplants open lengthwise and remove as many of the seeds as possible.
9
Scoop out the roasted eggplant pulp and place it in a bowl with the olive oil.
10
Salt lightly.
11
With a fork and knife, cut the eggplant so that it is chunky.
12
Add the onion, garlic, capers, tomato, and parsley and mix with a fork to combine well.
13
Add the vinegar and adjust the seasoning with additional salt, pepper, and vinegar if desired.

415

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 10 ingredients. The key ingredients include: 3 large eggplants, roasted, 1/2 cup extra-virgin olive oil, Salt to taste, 1 medium onion, finely chopped, and more.

Yes, Roasted Eggplant Salad with Capers and Onions 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 with Capers and Onions

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