Best Roasted Eggplant Garlic Salad Recipes

Roasted Eggplant and Garlic Salad with Tomatoes image

Yield Serves 4

Number Of Ingredients 8

1 1 1/4-pound eggplant, peeled, cut into 1-inch pieces
2 tablespoons olive oil
8 large garlic cloves, peeled
1 1-pint basket cherry tomatoes, halved
1/4 cup chopped onion
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh dill
2 tablespoons red wine vinegar

Steps:

Preheat oven to 350°F. Place eggplant in 13 x 9 x 2-inch roasting pan. Drizzle oil over; toss to coat. Roast 20 minutes. Add garlic; continue to roast until eggplant and garlic are tender, stirring occasionally, about 25 minutes longer. Remove from oven. Cool slightly. Finely chop garlic cloves. Transfer eggplant and garlic to medium bowl.
Mix remaining ingredients into eggplant mixture. Season with salt and pepper. Cool to room temperature. (Can be made 2 hours ahead. Let stand at room temperature.) per serving: calories, 115; total fat, 7 g; saturated fat, 1 g; cholesterol, 0

Roasted Eggplant Garlic Salad image

Provided by Food Network

Time 1h30m

Yield 6 to 8 servings

Number Of Ingredients 9

1 small eggplant
1 onion
2 cloves garlic, unpeeled
1 tablespoon extra-virgin olive oil
2 teaspoons balsamic vinegar
1 tablespoon freshly squeezed lemon juice
1 tablespoon grated Parmesan
Salt and coarsely ground black pepper
1/4 cup loosely packed cilantro, roughly chopped

Steps:

Preheat oven to 400 degrees F.
Rub the eggplant and onion with the olive oil. Place on a baking sheet. Bake until the eggplant and onion have both softened, turning once, about 25 to 30 minutes. Add the garlic to the baking sheet with the eggplant and onions at the halfway point, after about 15 minutes. Cool until warm enough to handle.
Peel the eggplant and the garlic and place in the bowl of a food processor. Cut the onion into quarters or large chunks, and add to food processor. Add vinegar, lemon juice, Parmesan, salt, and pepper. Pulse until combined. Pulse longer if making a dip. Add cilantro. Taste and adjust seasonings. Refrigerate until ready to eat.