Mediterranean Eggplant Salad
Channel: Live Mediterranean Life
Date: 15/03/2024

Eggplant is a purple superhero of the vegetable world. Although, to be exact it is, technically, a fruit. I love eating it in all its beautiful versions. I, still, haven’t tried a recipe with eggplants that I didn’t like and today I wanted to show you my version of everyone’s favorite roasted eggplant salad.

Somewhat lighter in calories, this salad packs a lot of flavor of roasted eggplants and seasonings that will elevate that flavor and make it a weekly staple in your cookbook.

When fully ripened, and fresh, eggplants don’t have to be salted and drained before roasting as they won’t be bitter. You don’t even have to roast them on the grill or fry them in a pan. Simply cut them into 1-1.5 cm slices, lay them all down in one layer on the parchment paper on the baking tray, and chuck them in the preheated oven on full power roast until they turn soft and get nicely colored, maybe even slightly burned for that smokey flavor. In my oven, that means 250 Celsius for 35-40 minutes.

Take the eggplant slices out to a bowl or a glass container that can be securely closed and season them with salt, garlic, and olive oil. You can also add chopped parsley, oregano, rosemary, smoked paprika, chili peppers… Note that this time I am using powdered garlic as raw garlic sometimes upsets my partner’s stomach, but you feel free to chop up a raw one.

This is a lower-fat version, use olive oil sparingly in between layers as you’ll be adding it later on top with red wine vinegar.

After you are done with the final layer, add your red wine vinegar, a bit more olive oil, and all the eggplant juices from the baking tray, they are important for the final flavor, and add this amazing smokey eggplant touch to the salad. Close the lid securely and put it in the fridge to cool off. In a couple of hours, turn the container upside down for the flavors to mix evenly. As the roasted eggplant is quite soft to the touch, I avoid stirring them because they can turn to mush, BUT, if you don’t have a lid you can secure, mix it all gently with wider utensils.

For the best flavor, leave the salad in the fridge for at least one night and then enjoy it with everything savory. I even put it in my sandwiches and wraps, just like you can see in the video.

Tightly closed, this salad can keep fresh in the fridge for up to a week.

Hope you will enjoy the salad as much as I do!

Thank you for all your support, I greatly appreciate every view, every like, and follow! 🌿☀️

#mediterraneancuisine #eggplant #eggplantrecipe 

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