The eggplant didn’t miss in our table during the summer, taste and light, we can cook it from starters and salads to the second and main dishes. Today, I like to share a simple and tasty Roasted Eggplant Salad Recipe for any lunch or dinner meal during the hot Summer.
Ingredients
- 2-3 medium eggplants
- 4 -cherry tomatoes or one medium ripe tomato
- 1 mozzarella, or 70-80 g goat feta cheese, or another white cheese that you like
- 2-garlic cloves
- Fresh chopped parsley, or mint, basil, oregano
- Salt
- Pepper
- Olive oil
- 1/2 lemon (juice)
Directions
- Cut the eggplant in the middle and dice them. Put the diced eggplants in a bowl with salty water to rest for 20 minutes.
- During this time preheat the oven at 200 degrees.
- Dry the eggplants and transfer in a baking dish, add a little salt and olive oil. Mix the diced eggplants to marinate with the salt and oil that you sprinkled them and put in the preheated oven to bake for 15-20 minutes. Don’t dry too much during the baking time.
- Let the baked eggplants to cool, and prepare the other ingredients to make the salad.
- Cut cherry tomatoes in half or in slices if you have another tomato variety.
- Cut the mozzarella or feta cheese in cubes.
- Chopped the fresh parsley, and garlic cloves finely. You can use any herbs that you like, replacing parsley, with basil, mint, or oregano.
- In a deep bowl, add the baked eggplants, tomatoes, the diced cheese. In another bowl mix olive oil, salt, pepper, garlic, and lemon juice, to create marinade dressing. In place of lemon juice, you can use red wine vinegar or balsamic vinegar.
- Add all to the eggplants, mix carefully and season with fresh herbs.
- Serve the salad with other summer dishes.
Bon Appetit!