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Mediterranean · Salads
Roasted Eggplant Salad
A light vegetable salad featuring roasted eggplants, tomatoes, and a fragrant olive oil-based dressing. Enjoy it warm or chilled.
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Ingredients
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COMPONENT to taste
- to taste
Nutrition facts
kcal
protein
fat
carbs
Quick price-per-kg calculator
Price per kg
Method
1
Dice the eggplants.
2
Drizzle with olive oil.
3
Season with salt and pepper.
4
Roast in the oven at 200 °C for about 10 minutes using top-and-bottom heat, convection is optional.
5
In a bowl, combine the tomatoes, ready eggplants, chopped herbs, and garlic.
6
For the dressing, whisk together the olive oil, mustard, vinegar, salt, and pepper.
7
Serve warm or chilled.
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