Thursday, August 18, 2016

Roasted Eggplant Salad

Do you like eggplants? Here is easy no-fuzz roasted eggplant salad. Bowlful of health, colors and flavors!

Blog's Category: Healthy, International, My Own Fast and Easy, Vegetarian


*** My fellow Srilankan  coworkers inspired me on this recipe. At the International Day at my work they brought this wonderful salad with a tiny pieces of deep fried eggplant mixed with other fresh vegetables. As you perhaps already know, I'm not a fan to lunch deep-frying process at home. That's why I decided to go a roasting route. I roasted thinly sliced eggplant and mixed them as a salad with a couple of fresh vegetables. Result was perfect. Why not to share? 

What is it?

It is a few-ingredient salad with a couple of key ingredients - roasted eggplant, fresh tomatoes, cilantro and some garlic. All other ingredients are easily interchangeable.

Taste Description

It's a flavor explosion in your mouth. Flavor and texture - buttery subtle eggplant, crunchy and juicy green bell pepper, plump succulent tomatoes, crispy sweet onion, tiny sparks of pungent garlic, aromatic cilantro and a soft hit of dash of cayenne pepper.


Key ingredients - roasted eggplant, tomatoes, cilantro and garlic are the must. All other additions are up to your creativity and your fridge content.

How to Serve

- Serve right away or anytime during the next few days - it will keep in a fridge for at least 2 days. It would be great side for summer barbecue meat or fish. I like it as is, with a few crackers or croutons to make a full vegetarian meal.  

Roasted Eggplant Salad

  • 2 medium eggplants, halfed, then thinly sliced
  • 2 medium orange (or regular) tomatoes, quartered, then sliced
  • 1/2 green bell pepper, thinly chopped
  • 1/4 medium sweet onion, thinly sliced
  • 2 garlic cloves, finely minced
  • small bunch of cilantro, roughly chopped
  • dash of cayenne pepper
  • 1/2 tsp salt
  • 4 tbs olive oil
-  Turn oven to 400F. In a large bowl, mix sliced eggplant with salt and olive oil. Transfer them onto oiled baking sheet ( I use non-stick silpat). Bake in a pre-heated to 400F oven until they fully cooked and become slightly crunchy. Cool them down.

- Mix cooled eggplant and remaining ingredients together. For the best results, let it merry in a fridge for an hour or two. Although it's delicious served right away too!

- Enjoy!



Nope. No fuzz. No need for additional processing to remove alleged bitterness :) Ugu.. eggplant is wrongfully convicted IMHO :) 

Try not to over-mix - eggplant is soft and tender. 

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