Roasted Eggplant Salad with Capers and Onions

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

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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!