Description
Mediterranean roasted eggplant salad combines smoky grilled vegetables with fresh herbs and tangy dressing. Crisp ingredients and bold Mediterranean flavors make this healthy dish irresistible for those craving light yet satisfying meal experiences.
Ingredients
Scale
- 500 g (17.6 oz) eggplants
- 360 g (12.7 oz) tomatoes
- 360 g (12.7 oz) cooked chickpeas
- 100 g (3.5 oz) uncooked millet or quinoa
- 4 cloves garlic
- 1 bunch parsley
- olive oil
Instructions
- Preparation: Preheat the oven to 392°F (200°C) using the fan setting for uniform heat distribution and optimal roasting results.
- Vegetable Arrangement: Slice eggplant into thin, uniform rounds and arrange on a large rimmed baking sheet, creating a single layer. Quarter tomatoes, scatter whole garlic cloves, and distribute chickpeas evenly across the surface.
- Seasoning: Generously sprinkle kosher salt over the vegetable mixture and drizzle extra virgin olive oil to enhance flavor and promote caramelization.
- Roasting Process: Place the baking sheet in the preheated oven and roast for 25 minutes, achieving golden edges and a slight char on the vegetables.
- Grain Preparation: While vegetables roast, cook millet or quinoa according to package instructions, then rinse with cold water to halt cooking and prevent clumping.
- Combining and Finishing: Allow roasted vegetables to cool for 5-10 minutes, then gently mix with prepared grains in a large bowl. Garnish with finely chopped fresh parsley and drizzle sun-dried tomato and balsamic vinaigrette to elevate the salad’s complexity and depth.
Notes
- Slice Evenly: Uniform 1/4-inch thick eggplant rounds ensure consistent roasting and crispy texture.
- Prevent Overcrowding: Spread vegetables in a single layer on the baking sheet to achieve proper caramelization and prevent steaming.
- Cool Before Mixing: Let roasted vegetables rest 5-10 minutes to preserve intense flavors and prevent grain clumping.
- Enhance Flavor: Use high-quality extra virgin olive oil and kosher salt to elevate the overall taste profile of the roasted vegetable salad.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Lunch, Appetizer, Snacks
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 5
- Calories: 210
- Sugar: 3 g
- Sodium: 200 mg
- Fat: 10 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 7 g
- Protein: 8 g
- Cholesterol: 0 mg