Best Roasted Eggplant Salad Recipes

ROASTED EGGPLANT AND BELL PEPPER SALAD

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Heat 1 tablespoon oil in a large skillet over medium-high heat. Add onion and saute until browned, 5 to 7 minutes. Transfer to a plate. Add remaining olive oil to the skillet; add eggplant and bell pepper. Saute until starting to soften, about 5 minutes. Add tomato, garlic, parsley, salt, and pepper; cook 2 to 3 minutes more. Return sauteed onion to the skillet. Adjust seasonings if necessary. Transfer eggplant mixture to a baking pan.
• Bake in the preheated oven for 30 minutes. Cool before serving, about 1 hour.

ROASTED EGGPLANT AND RED BELL PEPPER SALAD

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Lightly oil a foil-lined baking sheet. Place bell peppers, cut-sides down, on the baking sheet.
• Bake in the preheated oven until beginning to char, about 45 minutes.
• While peppers roast, score eggplant flesh deeply in a diamond cross-hatch pattern with the tip of a knife. Press on the edges of the halves to open the cuts and sprinkle salt over the surface and into the cuts. Set aside, cut-sides up, for 30 minutes.
• Line a baking sheet with parchment paper. Gently squeeze the eggplant over the sink to extract the salty juice and wipe them dry with a paper towel. Brush each half with 1/2 tablespoon olive oil. Arrange each half, cut-side down, on the lined baking sheet.
• Remove bell peppers from the oven and cover with a dish towel. Let stand for 5 minutes. Leave the oven on.
• Roast eggplant in the preheated oven until tender, about 45 minutes. Peel, seed, and slice the peppers while eggplant is roasting.
• Whisk 3 tablespoons olive oil, balsamic, garlic, and chili sauce together in a separate bowl. Slice 4 artichoke hearts; reserve any remaining artichoke hearts for another use.
• Let eggplant cool for at least 20 minutes before handling. Turn flesh-side up. Use a kitchen knife to scrape the flesh from the skin. Divide the flesh along the score lines into cubes. Discard skin.
• Combine eggplant, bell peppers, artichoke hearts, and sun-dried tomatoes in a bowl. Sprinkle with pepper. Pour dressing over vegetables and mix together. Garnish with basil leaves.

BAINGAN BHARTA (ROASTED EGGPLANT SALAD)

Steps:

• Preheat the oven to 500 degrees F.
• Line a baking sheet with foil. Make 3 slashes in each eggplant, from top to tail, equally distanced around the eggplant. Rub the eggplants with a little peanut oil. Sit them on the baking sheet and roast until soft all the way to the center and the skin is brown, about 45 minutes, rotating the pan and flipping the eggplants halfway through. Remove from the oven and cool.
• Once cool, skin the eggplant. Chop the flesh until it's relatively smooth but not mushy.
• In a large skillet, warm the peanut oil over medium-high heat. Once the oil is shimmering, add the onion and saute until it turns golden brown. Add the eggplant flesh, garlic, chile and cilantro leaves. Cook 2 minutes. Add a splash of water if it begins to stick.
• Add the turmeric, cumin, and 2 teaspoons of salt. Stir and cook another 5 minutes.
• Turn off the heat. Add the yogurt and stir to combine. Taste for seasoning, and garnish with cilantro leaves and a sprinkle of ground cumin. Serve either warm or slightly chilled.

ROASTED EGGPLANT AND TOMATO SALAD

Steps:

• Preheat oven to 450 degrees. Place eggplant and cherry tomatoes on nonstick baking sheet, season with salt and pepper and 1/8 cup of olive oil. Roast for 15 minutes or until slightly brown. When done, cut the eggplant in quarters and toss with 1/8 cup of olive oil, fresh basil and salt and pepper.

ROASTED EGGPLANT SALAD WITH SOY, SESAME AND CHARRED PEPPERS

Steps:

• Preheat the oven to 350 degrees F.
• Pour the olive oil into a baking sheet and top with a single layer of eggplant slices. Turn to coat both sides with the oil and sprinkle liberally with salt. Place in the center of the oven and roast until completely tender, 20 to 25 minutes. Remove and arrange in a single layer on a serving platter.
• Place the peppers directly on the burners of a gas range or grill and char on all sides, rotating with a pair of tongs. Remove from the heat and place them in the refrigerator to cool, 10 minutes. Use a paper towel to wipe off the charred skin. Remove the seeds and slice the pepper flesh into thin strips. Arrange over the top of the eggplant.
• Whisk together the soy, ginger, sesame oil, vinegar and garlic in a medium bowl. Taste for seasoning. Sprinkle the vinaigrette over the eggplant and peppers and top with the sesame seeds.

ROASTED EGGPLANT AND ASPARAGUS PASTA SALAD

Steps:

• Place a baking rack in the top of the oven.
• Preheat oven to 400 degrees F (200 degrees C).
• Line a baking sheet with aluminum foil.
• Spread asparagus spears and eggplant slices on the baking sheet, and drizzle vegetables with 1/4 cup olive oil; sprinkle with garlic powder.
• Roast the asparagus and eggplant in the preheated oven until tender, 12 to 15 minutes.
• Remove from oven and cool. When cool, roughly chop the vegetables; set aside.
• Fill a large pot with lightly salted water and bring to a boil. Stir in penne and return to a boil. Cook, stirring occasionally, until the pasta has cooked through but is still slightly firm, about 9 minutes. Drain well.
• Transfer about 1/4 of the penne at a time into a large salad bowl, drizzling each batch with about 1 teaspoon of olive oil and a 1 teaspoon of Parmesan cheese. Stir between additions.
• Stir in roasted asparagus and eggplant, lemon juice, 1/4 cup Parmesan cheese, balsamic vinegar, and Worcestershire sauce until thoroughly combined.
• Sprinkle pasta salad with salt-free seasoning and black pepper.
• Cover the bowl and refrigerate the pasta salad until thoroughly chilled and the flavors have blended, at least 3 hours.

ROASTED EGGPLANT (AUBERGINE) AND PEPPER SALAD

Steps:

• Position rack in top third of the oven and preheat to 450 degrees.
• Spray large heavy baking sheet with cooking spray.
• Combine the eggplant, peppers, garlic and olive oil in a large bowl. Toss well.
• Transfer to the prepared sheet. Bake until eggplant is brown and the peppers are tender, stirring every 10 minutes.
• Scape vegetables and pan juices into a bowl, saving the garlic for the dressing.
• Combine the vinegar, cumin, salt, pepper and cayenne in a food processor.
• Peel the roasted garlic, add to the food processor. Puree until smooth.
• Toss the vegetables with 1/4 cup of the dressing.
• Cool, and let sit for a while to let the flavors develop.
• To serve: Bring to room temperature. Mound salad in center of large platter.
• Serve with the pita wedges.

EGGPLANT STEAKS WITH SALAD OF ROASTED PEPPERS, OLIVES, FETA AND GARBANZO BEANS

Steps:

• Char bell peppers over gas flame or in broiler until blackened on all sides. Enclose in bag; let stand 10 minutes. Peel and seed peppers. Cut into 1/2-inch pieces. Transfer to large bowl. Add beans, olives, cheese and chopped oregano; toss to combine. Season salad with salt and pepper.
• Whisk vinegar, garlic and soy sauce in small bowl. Gradually whisk in oil. Season dressing with salt and pepper.
• Preheat broiler. Cut six 1/2-inch-thick lengthwise slices from center of eggplant. Arrange eggplant on baking sheet. Brush both sides of eggplant with some of dressing. Sprinkle with salt and pepper. Broil until golden, about 2 minutes per side.
• Place 1 eggplant slice on each plate. Spoon salad over. Drizzle with dressing. Garnish with oregano. Serve with pita.

ROASTED EGGPLANT SALAD

Steps:

• Heat broiler. Prick eggplants several times with the tip of a knife. Broil 3 to 4 inches from heat, turning occasionally, until soft and charred all over, about 30 minutes. When cool enough to handle, remove skin. Place eggplants in a colander set over a bowl; let drain for at least 30 minutes.
• Halve eggplants lengthwise; discard seeds. Chop flesh finely, and place in a bowl.
• Combine vinegar, lemon juice, olive and vegetable oils, onion, garlic, sugar, salt, and pepper. Add to eggplant; mix to combine. Serve at room temperature sprinkled with chopped mint and parsley.

ROASTED EGGPLANT AND GARLIC SALAD WITH TOMATOES

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

PASTA SALAD WITH ROASTED EGGPLANT, CHILE AND MINT

Steps:

• Heat oven to 400 degrees. On rimmed baking sheet, toss together eggplant, 3 tablespoons olive oil, ½ teaspoon salt and ¼ teaspoon pepper. Spread into one layer. Roast, tossing occasionally, until the eggplant is golden brown, about 25 minutes.
• Place tomato in large bowl and sprinkle lightly with salt.
• Bring large pot of salted water to a boil. Cook penne to al dente according to package instructions; drain well.
• While pasta cooks, heat large skillet over medium-high heat. Add 2 tablespoons oil. Stir in garlic, anchovies and chile flakes, and cook until golden and soft, about 3 minutes. Turn off heat and, using slotted spoon, transfer garlic to cutting board. Let garlic cool for a few minutes, then chop up and add back to the oil. Pour garlic-chile into bowl with tomatoes. Add eggplant and capers, and toss well.
• Add pasta to bowl with eggplant and tomatoes. Season with salt, pepper and lemon juice to taste, and drizzle generously with oil. Toss in herbs and serve warm or at room temperature.

ARUGULA SALAD WITH ROASTED EGGPLANT AND SWEET POMEGRANATE DRESSING

Steps:

• Preheat the oven to 400°F.
• Peel and cut the eggplants into thick rounds of about 1 inch thick, brush both sides with oil, sprinkle with sea salt and place on a shallow baking sheet. Place in the oven to roast until golden and cooked through, about 15 minutes. Remove, cool completely and slice each round in half. Set aside.
• Using a mortar and pestle, crush the fennel seeds and garlic to make a paste. Add the balsamic vinegar, honey, lemon juice, Dijon mustard, pomegranate molasses and olive oil. Whisk together to emulsify the dressing. Set aside.
• In a shallow serving platter lay the arugula leaves. Sprinkle the onion, tomatoes, salt and pepper on top. Toss to combine. Scatter the eggplant slices on the salad.
• Drizzle some dressing all over. Garnish with pine nuts and pomegranate seeds. Serve immediately, with crusty olive bread and olives on the side.

ROASTED EGGPLANT SALAD WITH CAPERS AND ONIONS

Steps:

• 1. Wash and pat dry the eggplants. 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. (This may also be done on a grill.) Remove and let cool slightly.
• 2. Have a large bowl with the olive oil ready. Cut the eggplants open lengthwise and remove as many of the seeds as possible. Scoop out the roasted eggplant pulp and place it in a bowl with the olive oil. Salt lightly. With a fork and knife, cut the eggplant so that it is chunky. Add the onion, garlic, capers, tomato, and parsley and mix with a fork to combine well. Add the vinegar and adjust the seasoning with additional salt, pepper, and vinegar if desired.

GRILLED EGGPLANT AND ROASTED PEPPER SALAD

Steps:

• Dust eggplant liberally with 2 tablespoons salt and place in a colander to sweat out bitter flavor, 30 to 60 minutes.
• Preheat an outdoor grill for medium heat and lightly oil the grate.
• Rinse eggplant slices to remove salt. Pat dry.
• Combine olive oil, 1/2 teaspoon salt, and pepper in a small bowl. Brush mixture on both sides of every eggplant slice.
• Cook the eggplant on the preheated grill until soft and moist, about 6 minutes per side. Remove eggplant from the heat and set aside until cool enough to handle, about 10 minutes. Chop into 1-inch cubes.
• Combine eggplant, red peppers, feta cheese, olives, parsley, vinegar, and garlic. Season with salt and pepper to taste. Try not to overmix because this mashes up the eggplant. Serve as-is.

ROASTED EGGPLANT AND TOMATO SALAD

Steps:

• Arrange rack at center position and preheat oven to 450 degrees. Oil a large, heavy baking sheet generously with olive oil.
• Cut each eggplant into 1-inch cubes and place them on baking sheet. Drizzle with 1/2 cup olive oil, then toss to coat all the eggplant well. Spread diced eggplant in a single layer in pan and season with 1 teaspoon salt. Roast, stirring every 5 minutes, until golden and tender, about 15 minutes. Watch carefully so that eggplant does not overcook. Remove and cool 10 minutes. Transfer to large non-reactive mixing bowl and add tomatoes, onion and garlic.
• Whisk lemon juice with cumin, paprika and cayenne pepper in a small bowl. Pour mixture over eggplant and tomatoes, and toss very gently, taking care to keep eggplant intact.
• Add parsley to bowl with eggplant. Mix gently. Taste and season with more salt, and a squeeze or two more of lemon juice if desired. (This salad actually tastes better when prepared 3 to 4 hours ahead so that the flavors can meld. It can be prepared a day in advance. Refrigerate and bring to room temperature 30 minutes before serving when making ahead.).
• Spoon salad into a serving bowl or onto a platter. Makes 4 to 6 servings.

ROASTED EGGPLANT SALAD WITH PITA CHIPS AND YOGURT SAUCE

Steps:

• Eggplant:
• Heat oven to 450°F. Line a baking sheet with foil. Poke holes in eggplants with a fork. Roast until they collapse, 35 to 40 minutes. Cool slightly. Cut open, scoop out flesh into a bowl and discard skins. Mix flesh with 4 tablespoon of the lemon juice. Let sit 10 minutes. Place flesh in a fine-mesh strainer; press gently with a large spoon, squeezing out moisture. Chop eggplant. Mix in peppers, tomatoes, garlic, parsley, chives, basil, oil and remaining 2 tablespoon lemon juice. Add salt and pepper. Set aside.
• Yogurt sauce:
• Mix ingredients in a bowl. Set aside.
• Pita chips:
• Reduce heat to 350°F. Coat 1 side of each pita wedge with cooking spray. Sprinkle each sprayed side with Parmesan, seeds and black pepper. Bake on foil until crisp, 6 to 7 minutes. Serve eggplant with pita chips and yogurt sauce on the side.

QUINOA, ROASTED EGGPLANT AND APPLE SALAD WITH CUMIN VINAIGRETTE

Steps:

• For the vinaigrette: Toast the seeds over medium heat in a heavy medium skillet, stirring occasionally, until the seeds darken in color and become fragrant, 3 1/2 to 4 minutes. Place the seeds on a plate; cool for 1 minute. Grind the seeds finely in a small food mill or grinder.
• Whisk the oil, vinegar, salt, pepper, cinnamon, cloves and the toasted seeds until thick and blended in a small bowl. Stir in the shallots. Set the vinaigrette aside.
• For the salad: Place an oven rack in the center of the oven and preheat to 400 degrees F.
• Bring the broth to a simmer over medium-high heat in a heavy medium saucepan. Mix in the quinoa. Reduce the heat to medium-low. Cover and simmer until the water is absorbed and the quinoa is tender, about 15 minutes. Turn off the heat and let the quinoa stand, covered, 5 to 10 minutes. Cool and fluff with a fork.
• Meanwhile, spray a large rimmed baking sheet with vegetable oil spray. Toss the eggplant with 3 tablespoons oil, 1/4 teaspoon salt, and the pepper on the sheet. Roast until tender and browned, stirring once, about 30 minutes.
• Transfer the quinoa to a large bowl; fluff with a fork. Add the vinaigrette, eggplant, apples, walnuts and cranberries. Toss to blend.
• Cover the bottom of a shallow platter with the watercress. Spoon the salad on top and serve.

CHICKPEA ORZO SALAD WITH HARISSA-ROASTED EGGPLANT

Steps:

• Make the eggplant: Heat the oven to 450 degrees. Line two baking sheets with parchment paper. In a large bowl, whisk together the olive oil and harissa, then mix in the eggplant cubes and red pepper to coat. Season with salt and pepper. Transfer vegetables to one of the baking sheets and roast for 25 to 30 minutes, stirring occasionally, until the vegetables are tender and charred in places.
• Meanwhile, make the orzo: Bring a medium pot of heavily salted water to a boil. Add the orzo and cook to al dente according to package instructions. Drain, add to a large bowl, and mix with about 1 teaspoon of olive oil. Set aside to cool slightly while you finish cooking.
• Spread the walnuts on the other baking sheet and toast in the hot oven (alongside the vegetables if you have room) for 4 to 6 minutes, until they're fragrant and the skin is papery. (Watch carefully: These burn easily!) Roughly chop.
• To the big bowl with the warm orzo, add the roasted vegetables. Then add the chickpeas, walnuts, olives, herbs and mozzarella. Taste for salt and pepper, and adjust as necessary. Stir in an additional dollop of harissa, if you'd like. Serve over a bed of greens for a more traditional salad.

ROASTED EGGPLANT AND PEPPER SALAD WITH PITA BREAD AND SESAME SPREAD

Steps:

• To make the salad:
• Position rack in top third of oven and preheat to 450°F. Spray large heavy baking sheet with nonstick vegetable oil spray. Combine eggplant, peppers, garlic and oil in large bowl. Toss well. Transfer to prepared sheet. Bake until eggplant is brown and vegetables are tender, stirring every 10 minutes, about 50 minutes. Remove garlic and reserve. Scrape vegetables and all pan juices into bowl.
• Combine vinegar, cumin, salt, pepper and cayenne in processor. Peel roasted garlic; add to processor. Puree until smooth. Toss vegetable mixture with 1/4 cup garlic dressing. Cool, tossing occasionally. (Can be made 1 day ahead. Cover and chill vegetables and remaining dressing separately. Bring to room temperature.)
• Mound salad in center of large platter. Surround with pita wedges. Serve, passing remaining dressing and Sesame Spread separately.
• To make the sesame spread:
• Beat margarine, sesame seeds and salt to blend in small bowl. (Can be prepared 2 days ahead. Cover and refrigerate. Bring to room temperature before serving.)

SOUTH AFRICAN - ROASTED EGGPLANT SALAD

Steps:

• To roast the eggplants, preheat a charcoal or gas grill or a broiler.
• Roast the eggplants, turning as needed, until the skin is charred on all sides, the time will vary depending on the cooking method you use.
• The eggplant is cooked when it is soft and looks somewhat deflated.
• Place the eggplant on a plate to cool.
• Trim and seed the red pepper, then cut into 1/4-inch dice.
• Cut the cucumber lengthwise in half, scoop out the seeds with a spoon, and cut into ¼-inch dice.
• Peel and finely chop the onion.
• Peel and finely chop the garlic.
• Once the eggplant is cool enough to handle, remove as much of the skin as possible along with any large dark seeds.
• Cut the eggplant into 1-inch squares and place it in a colander in the sink or over a bowl for 5 to 10 minutes to allow excess liquid to drain, set aside until needed.
• Transfer the eggplant to a serving dish and add the red pepper, cucumber, onion and garlic.
• Stir in the olive oil and lemon juice and season with salt and pepper.
• Serve immediately or the salt will draw out too much moister from the vegetables.