Mediterranean Roasted Aubergine Salad
This vibrant Mediterranean Roasted Aubergine Salad is a delightful blend of roasted eggplant, fresh vegetables, and tangy sun-dried tomatoes, creating a refreshing dish that's perfect for any occasion. Served warm or chilled, this versatile salad can be enjoyed on its own or stuffed into warm pita bread alongside creamy hummus or smoky baba ghanouj. With the addition of brined olives and a sprinkle of toasted almonds, each bite delivers a burst of flavor, making it a fantastic appetizer or light meal.
4
Servings
105
Calories
17
Ingredients
Ingredients
Eggplant
1 lb (Peeled and diced)
Red Bell Pepper
1 (Coarsely chopped)
Red Onion
1/2 cup (Chopped)
Olive Oil
4 tablespoons (For cooking)
Sun-Dried Tomatoes
8 (Soaked, drained, and diced)
Boiling Water
1 cup (For soaking sun-dried tomatoes)
Sea Salt
1 teaspoon
Black Pepper
1/2 teaspoon
Ground Cumin
1 teaspoon
Paprika
1/2 teaspoon
Garlic
2 cloves (Minced)
Kalamata Olives or Green Olives
1/2 cup (Pitted and chopped)
Italian Parsley
1/2 cup (Chopped)
Toasted Slivered Almonds
1/8 cup (May substitute with pine nuts)
Lemon
1-2 (Juiced (amount depends on size, no seeds))
Fresh Mint
1 tablespoon (Chopped (optional))
Pita Bread
4 rounds (Optional, for serving)
Instructions
1
Begin by soaking the sun-dried tomatoes in a bowl of boiling water for 15-30 minutes until they soften. Drain, dice, and set aside.
2
In a large skillet, heat the olive oil over medium heat. Add the diced eggplant, coarsely chopped red bell pepper, and chopped red onion. Season with sea salt, black pepper, ground cumin, paprika, and minced garlic.
3
Cook the vegetable mixture for 8-9 minutes, stirring occasionally until the vegetables are lightly tender. Remove from heat and let it cool to room temperature.
4
In a separate large bowl, combine the chopped olives, diced sun-dried tomatoes, chopped Italian parsley, toasted slivered almonds, and fresh lemon juice. If using, add the chopped mint for an additional layer of flavor.
5
Once the eggplant mixture has cooled, gently fold it into the bowl with the olive and tomato mixture. Toss lightly to combine, and adjust the seasoning with extra-virgin olive oil, salt, or additional lemon juice as desired.
6
Serve the salad warm or chilled, either on its own or as a filling in fresh pita bread rounds, accompanied by a selection of hummus or baba ghanouj.
Nutrition Information
7.5g
Fat
9g
Carbs
2.25g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Mediterranean Roasted Aubergine Salad?
It is a vibrant blend of roasted eggplant, fresh vegetables, and tangy sun-dried tomatoes, often served as an appetizer or light meal.
Is this recipe vegetarian?
Yes, this Mediterranean Roasted Aubergine Salad is a vegetarian dish.
How many servings does this recipe provide?
This recipe makes 4 servings.
How many calories are in one serving?
There are approximately 105 calories per serving.
What is the fat content per serving?
Each serving contains about 7.5g of fat.
How much protein is in this salad?
There is approximately 2.25g of protein per serving.
What are the total carbohydrates per serving?
Each serving has about 9g of carbohydrates.
How should I prepare the eggplant?
The eggplant should be peeled and diced before cooking.
How do I soften the sun-dried tomatoes?
Soak the sun-dried tomatoes in one cup of boiling water for 15-30 minutes until they soften, then drain and dice.
What spices are used to season the vegetables?
The vegetables are seasoned with sea salt, black pepper, ground cumin, and paprika.
How long should I cook the eggplant mixture?
Cook the diced eggplant, red bell pepper, and red onion for 8-9 minutes until lightly tender.
Can I serve this salad warm?
Yes, this salad can be enjoyed warm or chilled.
What kind of olives are recommended?
You can use 1/2 cup of either pitted Kalamata olives or green olives.
What can I substitute for slivered almonds?
You may substitute the toasted slivered almonds with pine nuts.
Is garlic included in this recipe?
Yes, the recipe calls for 2 cloves of minced garlic.
What herbs are added to the salad?
The salad includes chopped Italian parsley and an optional tablespoon of fresh mint.
How much lemon juice is needed?
You will need the juice of 1-2 lemons, depending on their size and your taste preference.
Can I serve this with bread?
Yes, it is excellent stuffed into warm pita bread rounds.
What are some suggested accompaniments?
It pairs well with creamy hummus or smoky baba ghanouj.
Do I need to peel the red onion?
The recipe specifies using 1/2 cup of chopped red onion, which implies peeling before chopping.
What type of oil is used for cooking?
The recipe uses 4 tablespoons of olive oil for cooking the vegetables.
Can I add extra olive oil after cooking?
Yes, you can adjust the seasoning with extra-virgin olive oil before serving.
What is the preparation for the red bell pepper?
The red bell pepper should be coarsely chopped.
How much sea salt is required?
The recipe uses 1 teaspoon of sea salt.
Is this recipe considered healthy?
Yes, it is tagged as a healthy, light meal option.
Can I make this ahead of time?
Yes, because it can be served chilled, it is a great dish to prepare in advance.
What is the main vegetable ingredient?
The primary ingredient is 1 lb of eggplant.
How much Italian parsley is used?
The recipe calls for 1/2 cup of chopped Italian parsley.
What gives the salad its Mediterranean flavor?
The combination of eggplant, olive oil, cumin, paprika, garlic, olives, and lemon juice creates the Mediterranean profile.
Is this recipe suitable for an appetizer?
Yes, it is described as a fantastic appetizer or light meal.