Mediterranean Roasted Eggplant Salad
Savor the vibrant flavors of the Mediterranean with this Roasted Eggplant Salad, known as Salatit El Batinjan. This simple yet delicious dish combines tender roasted eggplant with fresh tomatoes, crunchy bell peppers, and aromatic herbs, all drizzled with a zesty lemon olive oil dressing. Perfect as a refreshing side dish or a light meal, this salad is packed with nutrients and is a great accompaniment to warm pita bread. Enjoy this wholesome dish that celebrates the natural sweetness of eggplant and the freshness of seasonal vegetables!
N/A
Servings
N/A
Calories
10
Ingredients
Ingredients
Eggplant
1 medium (whole, stem removed)
Fresh Tomato
1 cup (diced)
Bell Pepper
1 cup (diced)
Scallion (or any kind of onion)
1/2 cup (chopped)
Garlic Clove
1 (minced)
Fresh Parsley
1/2 cup (chopped)
Lemon
1 (juiced)
Olive Oil
5 tablespoons (eyeball to taste)
Salt
to taste
Pepper
to taste
Instructions
1
Preheat the oven to 400°F (200°C).
2
Place the whole eggplant on a baking sheet and bake for 30-40 minutes, or until the skin is blistered and the eggplant feels soft when pierced with a knife. Let it cool slightly before handling.
3
Carefully cut the eggplant in half and scoop out the flesh, discarding the skin. Dice the roasted eggplant into small to medium-sized pieces and place them in a large salad bowl.
4
Add the diced fresh tomatoes, bell peppers, chopped scallions, minced garlic, and freshly chopped parsley to the bowl.
5
In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper. Pour the dressing over the salad and gently toss everything together until well combined.
6
Serve immediately or refrigerate for 30 minutes to let the flavors meld. This salad pairs wonderfully with warm pita bread.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Mediterranean Roasted Eggplant Salad?
It is a vibrant dish known as Salatit El Batinjan, featuring tender roasted eggplant mixed with fresh tomatoes, bell peppers, and herbs.
What is the traditional name for this dish?
This salad is traditionally known in Mediterranean cuisine as Salatit El Batinjan.
How long does it take to roast the eggplant?
The eggplant should be roasted for 30-40 minutes until the skin is blistered and the flesh is soft.
At what temperature should the eggplant be baked?
The oven should be preheated and set to 400°F (200°C).
Do I need to peel the eggplant before roasting?
No, roast the eggplant whole with the skin on, then scoop out the flesh after it has cooked and cooled slightly.
What vegetables are included in this salad?
The salad includes roasted eggplant, fresh tomatoes, bell peppers, scallions, and fresh parsley.
Is this recipe vegan?
Yes, this Mediterranean Roasted Eggplant Salad is naturally vegan as it contains no animal products.
What is in the dressing?
The dressing is a zesty blend of lemon juice, olive oil, minced garlic, salt, and pepper.
Can I use a different type of onion?
Yes, while the recipe calls for scallions, you can use any kind of onion you prefer.
How should the eggplant be prepared after roasting?
Discard the skin, scoop out the flesh, and dice it into small to medium-sized pieces.
What can I serve with this eggplant salad?
This salad pairs wonderfully with warm pita bread and can be served as a side dish or light meal.
How many ingredients are required?
There are 10 ingredients in total: eggplant, tomato, bell pepper, scallion, garlic, parsley, lemon, olive oil, salt, and pepper.
Is this salad healthy?
Yes, it is packed with nutrients from fresh seasonal vegetables and heart-healthy olive oil.
How much olive oil is used?
The recipe suggests 5 tablespoons, but you can eyeball it and adjust to your personal taste.
Can I make this salad in advance?
Yes, letting it refrigerate for 30 minutes before serving helps the flavors meld together.
What type of bell peppers should I use?
The recipe calls for 1 cup of diced bell pepper; any color will work well for crunch and flavor.
How much garlic is in the recipe?
One minced garlic clove is used to add an aromatic element to the dressing.
Should the eggplant be roasted whole?
Yes, place the whole eggplant on a baking sheet with the stem removed before roasting.
What kind of parsley is best?
Freshly chopped parsley is used to provide the best flavor and aromatic profile.
Is the salad gluten-free?
The salad itself is gluten-free, making it a great option for various dietary needs.
How many tomatoes do I need?
You will need approximately 1 cup of diced fresh tomatoes.
What is the texture of the finished salad?
It features a combination of tender, soft roasted eggplant and crunchy fresh vegetables.
Can I use bottled lemon juice?
Freshly juiced lemon is recommended for the most vibrant and zesty flavor.
Is this dish easy to make?
Yes, it is categorized as an easy recipe involving simple roasting and mixing steps.
What does the eggplant feel like when it is done?
The eggplant should feel soft and easily yield when pierced with a knife.
How much parsley should I chop?
The recipe calls for 1/2 cup of freshly chopped parsley.
Should I serve this salad hot or cold?
It can be served immediately at room temperature or refrigerated and served cold.
Does this recipe contain cholesterol?
Being a plant-based vegan dish, it is naturally cholesterol-free.
How much scallion is needed?
The recipe requires 1/2 cup of chopped scallions or onions.
Can I adjust the salt and pepper?
Yes, salt and pepper should be added to the dressing to suit your personal taste.