Best 2 Roasted Eggplant Garlic Salad Recipes

Unleash a culinary symphony with our tantalizing Roasted Eggplant and Garlic Salad! Embark on a delightful journey as we guide you through three distinct flavor profiles, each offering a unique interpretation of this classic Mediterranean dish.

In the first recipe, simplicity reigns supreme. Roasted eggplant, garlic, and fresh herbs harmonize in a symphony of umami and smokiness. This vegan and gluten-free delight is perfect for those seeking a healthy and flavorful option.

For those who relish a touch of tang, our second recipe incorporates a zesty lemon-tahini dressing. The bright citrus notes perfectly complement the roasted eggplant, creating a vibrant and refreshing salad that is sure to tantalize your taste buds.

Finally, our third recipe takes a bold turn with the addition of spicy harissa. This North African chili paste infuses the salad with a fiery kick, creating a dish that is both flavorful and exciting. Whether you prefer a classic, tangy, or spicy rendition, our Roasted Eggplant and Garlic Salad has something to satisfy every palate.

Let's cook with our recipes!

ROASTED EGGPLANT AND GARLIC SALAD WITH TOMATOES

Roasted Eggplant and Garlic Salad with Tomatoes image

Categories Salad Garlic Tomato Side Roast Wheat/Gluten-Free Eggplant Summer Healthy Potluck Bon Appétit Vegan Vegetarian Pescatarian Paleo Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Serves 4

Number Of Ingredients 8

Ingredients

1 1 1/4-pound eggplant, peeled, cut into 1-inch pieces
2 tablespoons olive oil
8 large garlic cloves, peeled
1 1-pint basket cherry tomatoes, halved
1/4 cup chopped onion
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh dill
2 tablespoons red wine vinegar

Steps:

Preheat oven to 350°F. Place eggplant in 13 x 9 x 2-inch roasting pan. Drizzle oil over; toss to coat. Roast 20 minutes. Add garlic; continue to roast until eggplant and garlic are tender, stirring occasionally, about 25 minutes longer. Remove from oven. Cool slightly. Finely chop garlic cloves. Transfer eggplant and garlic to medium bowl.
Mix remaining ingredients into eggplant mixture. Season with salt and pepper. Cool to room temperature. (Can be made 2 hours ahead. Let stand at room temperature.) per serving: calories, 115; total fat, 7 g; saturated fat, 1 g; cholesterol, 0

ROASTED EGGPLANT GARLIC SALAD

Roasted Eggplant Garlic Salad image

Provided by Food Network

Time 1h30m

Yield 6 to 8 servings

Number Of Ingredients 9

Ingredients

1 small eggplant
1 onion
2 cloves garlic, unpeeled
1 tablespoon extra-virgin olive oil
2 teaspoons balsamic vinegar
1 tablespoon freshly squeezed lemon juice
1 tablespoon grated Parmesan
Salt and coarsely ground black pepper
1/4 cup loosely packed cilantro, roughly chopped

Steps:

Preheat oven to 400 degrees F.
Rub the eggplant and onion with the olive oil. Place on a baking sheet. Bake until the eggplant and onion have both softened, turning once, about 25 to 30 minutes. Add the garlic to the baking sheet with the eggplant and onions at the halfway point, after about 15 minutes. Cool until warm enough to handle.
Peel the eggplant and the garlic and place in the bowl of a food processor. Cut the onion into quarters or large chunks, and add to food processor. Add vinegar, lemon juice, Parmesan, salt, and pepper. Pulse until combined. Pulse longer if making a dip. Add cilantro. Taste and adjust seasonings. Refrigerate until ready to eat.

Tips:

Choose the right eggplant: Look for eggplants that are firm and heavy for their size. Avoid eggplants that are bruised or have blemishes.
Roast the eggplant properly: Roasting the eggplant brings out its natural sweetness and smoky flavor. Be sure to roast the eggplant until it is tender and slightly caramelized.
Use fresh garlic: Fresh garlic adds a bright, pungent flavor to the salad. If you don't have fresh garlic, you can use 1/2 teaspoon of garlic powder.
Don't overdress the salad: A little bit of dressing goes a long way. Too much dressing will overwhelm the other flavors in the salad.
Serve the salad immediately: Roasted eggplant salad is best served immediately after it is made. The eggplant will start to lose its flavor and texture if it sits for too long.

Conclusion:

Roasted eggplant garlic salad is a delicious and healthy dish that is perfect for a summer meal. The roasted eggplant is tender and smoky, the garlic adds a bright, pungent flavor, and the dressing is light and refreshing. This salad is sure to please everyone at your table.