Roasted Eggplant Salad (Easy, Healthy & Flavorful)
This roasted eggplant salad recipe packs bold flavor into every bite. Made with tender roasted eggplant, sautéed vegetables, and fresh herbs, this marinated eggplant salad is the perfect make-ahead side dish.
Ingredients
- 2 lbs medium eggplants, cut into 2" pieces
- 3 tsp salt, divided
- 5 Tbsp olive oil, divided
- 1 medium sweet onion, sliced
- 2 large carrots, julienned
- 2 Hungarian peppers
- 1 red pepper, cut into strips
- 2 medium tomatoes, thinly sliced
- 4 garlic cloves, minced
- ¼ tsp ground black pepper
- ½ tsp granulated sugar
- herbs to taste
Instructions
- Line a baking sheet with parchment paper.
- Chop the eggplant into 2” pieces. I like to slice the eggplant into three large pieces, lengthwise, quarter the tip, and cut the remaining two pieces into six equal parts.
- Coat the eggplant with 1 ½ tsp of salt and let it stand at room temperature for 30-45 minutes to release excess moisture.
- Drain all of the liquid and pat the eggplant dry with a paper towel.
- Add the eggplant to a bowl, coat with 2 tbsp of oil, and sprinkle with the remaining salt. Toss to coat evenly.
- Spread the eggplant on the prepared baking sheet and bake at 425°F for 30 minutes.
- Meanwhile, add 3 tbsp of oil to a skillet and heat over medium heat. Add the sliced onions to the warm pan and saute over medium heat for 2 minutes.
- Add in the carrots and sauté for an additional 3 minutes, then add the peppers and cook for 5-7 minutes, or until the veggies are just tender. (You don’t want them to be completely cooked through.)
- Add the chopped tomatoes, eggplant, black pepper, sugar, and garlic to the pan and sauté for 2 minutes, allowing everything to incorporate evenly. Garnish with fresh herbs.
- Place the salad in a large bowl or jar and let it cool to room temperature before refrigerating.
- Refrigerate for at least 2 hours or overnight before serving.
Notes
- Salt the eggplant. Don’t skip this step! Salting the eggplant helps draw out excess moisture so the salad doesn’t turn watery. It also helps improve the eggplant's texture once roasted.
- Let the salad marinate. This eggplant salad gets even more flavorful as it sits, so refrigerate it for at least a few hours before serving if possible.
- Taste before chilling. Once everything is mixed, taste the salad and adjust the seasoning if needed. A squeeze of lemon juice adds extra brightness.
- Storage. This eggplant salad tastes best within 2 days, but it will stay fresh in the refrigerator for up to 4 days. Keep it chilled until ready to serve.