Roasted Eggplant Salad
- Total Time
- 30 minutes, plus at least 15 minutes’ cooling
- Prep Time
- 5 minutes
- Cook Time
- 25 minutes, plus at least 15 minutes’ cooling
- Rating
- Notes
- Read community notes
Advertisement
Ingredients
Yield:6 servings
- 3 or 4firm medium eggplants (about 2 pounds)
- 3tablespoons extra-virgin olive oil
- 2tablespoons lemon juice
- 2small garlic cloves, grated
- 1teaspoon ground cumin
- Salt and black pepper
- 1small bunch cilantro, leaves and tender stems, roughly chopped, plus a few sprigs for garnish
- 1small jalapeño or serrano pepper, minced, more or less to taste
- Pinch of hot red-pepper flakes, such as Maras or gochugaru
- Radishes, sliced if large, and olives (any type), for serving (optional)
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
98 calories; 7 grams fat; 1 gram saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 9 grams carbohydrates; 4 grams dietary fiber; 5 grams sugars; 2 grams protein; 411 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Heat a broiler or grill to high. Using the tip of a sharp knife, poke the eggplant skin in a few places to prevent them from bursting. Broil or grill the whole eggplants, occasionally turning with tongs, until the skins blacken all over and start to collapse – they should be very soft when probed with a fork, about 10 to 15 minutes.
- Step 2
Carefully cut hot eggplants in half vertically, and leave to cool cut side up on a baking sheet or cutting board for at least 15 minutes.
- Step 3
In a small bowl, using a fork, whisk together olive oil, lemon juice, garlic and cumin. Season with salt and pepper.
- Step 4
Remove and discard the charred eggplant skin, scraping with a small knife. Cut off and discard stem end of eggplant. Tear or slice eggplant into 1 ½-by-½-inch strips. Discard any large seed pockets. Place strips in a bowl.
- Step 5
Season eggplant with salt and pepper. Add dressing, cilantro and minced pepper. Toss gently and let sit for at least 10 minutes. Transfer to a serving platter, sprinkle with a pinch of red-pepper flakes and garnish with sprigs of cilantro. Serve at cool room temperature. Accompany with radishes and olives, if desired, and top with cilantro sprigs.
Private Notes
Leave a Private Note on this recipe and see it here.
Cooking Notes
CL
Someone here will invariably ask what herb can replace the cilantro. When I feed cilantro haters Mediterranean dishes like this, I combine parsley and mint, usually a ratio of 2:1 or 3:1.
Steve A
While broiling the eggplant will sort of make eggplant “smokey”, I find the eggplant burnt skin is the real smokey part. If you are not using any of the skin, I would use my blow torch at the end to generate some char.
NameHelen Kelly
A bit of smoky paprika makes a tasty variation.
SSK
When I make baba ganoosh, I cook the eggplants whole, with the stem cut back, in a cast iron skillet. I cook 10-15 mins per side, doing all four sides. When they are totally cooked, I transfer them to a baking pan and put them in the window to cool. Then I cut them in half and scrape out the entire inner part, also scraping as much as I can from the inside of the skin itself. They come out very smokey and delicious. I'll try the same for this recipe. It looks yummy!
AP
Excellent! But in my oven the broiling took a good half-hour.
Matthew
Cooking the eggplants over a very high heat seems to be key to burning the skin to the degree needed to achieve the critical smokey flaor of the egglant flesh. Having done that, the dish is sublime and easiest in the world to prepare. Added crusshed szechuan red pepper as a garnish and that was a nice touch.
miranda
Made for the first time last night. I have the genetic thing that makes cilantro tastes like soap or hair spray(same with IPA beer), so subbed basil and it was delicious...really needs those hot pepper flakes at end to make it sing. As another poster pointed out, not much smokiness to the flesh of oven-roasted eggplant...in summer, I'll try it on grill...
katie
This is such a simple, flexible way to prepare eggplant. I served it once more or less as described, stuffed into pita with tzatziki, and then used my leftover eggplants with a similar dressing (white wine vinegar instead of lemon) and mixed into some freezer ravioli with tomato sauce. Really elevated the whole operation of freezer food.
Grant
I love the idea of this recipe and will try it again. I recommend using three smallish eggplants so they roast faster. The result wasn't quite as flavorful as I expected, so I'm going to experiment some by adding more heat, and maybe using roasted cumin seeds, crushed, instead of bottled cumin powder. I added olives to the salad and it looked and tasted good. Any other ideas?
Beth
This tasted delicious, but didn’t look very good! Mine was kind of sloppy, not at all like the photo. (Even with a stylist wouldn’t have improved the aesthetic)
Carolyn
Cooked this and swapped out one of the eggplants for a head of broccoli cut into florets. Then roasted the broccoli too. Combined the eggplant and roasted broccoli and dusted with sumac before serving. Going to try roasted carrots with this too. Soo delish
Ginger
I make a variation of this, grilling the eggplant. Yumm
Beth
If making ahead, is it better to hold the dressing until just before serving?
Marisa
I would think not. Since it says to let stand at least 10 minutes, the flavors probably develop.
SSK
When I make baba ganoosh, I cook the eggplants whole, with the stem cut back, in a cast iron skillet. I cook 10-15 mins per side, doing all four sides. When they are totally cooked, I transfer them to a baking pan and put them in the window to cool. Then I cut them in half and scrape out the entire inner part, also scraping as much as I can from the inside of the skin itself. They come out very smokey and delicious. I'll try the same for this recipe. It looks yummy!
Eric W
Either I didn't prepare this right, or it's missing something. I roasted the eggplant in the oven and it wasn't very flavorful on its own. The marinade is good, but I will tone down the raw garlic to half a clove next time. This needs other spices to up the flavor profile, but I haven't decided what to try yet. Cumin, perhaps? Ideas welcome!
Allison P
i agree. The recipe does, however, all for cumin. I was not impressed. Im going to try the eggplant and tomato dip as well as muhammara.
Matthew
Cooking the eggplants over a very high heat seems to be key to burning the skin to the degree needed to achieve the critical smokey flaor of the egglant flesh. Having done that, the dish is sublime and easiest in the world to prepare. Added crusshed szechuan red pepper as a garnish and that was a nice touch.
tom
I enjoyed this with basil instead of cilantro. To increase protein I served this with Al Slagel’s tomato lentil soup. It was great. but another option would be adding quinoa
NameHelen Kelly
A bit of smoky paprika makes a tasty variation.
BJ
I find it easier to cube eggplant, skin and all, and microwave it until at the desired texture. It only takes a few minutes. It may not be as "smokey" but it is definitely easier and healthier.
AP
Excellent! But in my oven the broiling took a good half-hour.
Ferguson
I had the same experience with the broiling. I would make this again.
CL
Someone here will invariably ask what herb can replace the cilantro. When I feed cilantro haters Mediterranean dishes like this, I combine parsley and mint, usually a ratio of 2:1 or 3:1.
Eric W
Parsley + Mint is a good idea. I did that for my cilantro hating eaters and it was a good replacement for cilantro. Thanks for the idea!
Audie
Sure, some people simply don't like the taste of cilantro, but for many, it's not that simple. To them, it tastes like soap. It's a genetic thing involving taste-bud receptors on the tongue. Fortunately, I don't have it and enjoy cilantro but I know many people who do. The key is knowing for whom you are cooking, and adjusting accordingly. Potlucks at church, no cilantro.
Private notes are only visible to you.
Advertisement
