Eggplant Aubergine Avocado Salad
Elevate your salad game with this vibrant and satisfying Eggplant Aubergine Avocado Salad, a delightful blend of roasted eggplant, creamy avocado, juicy cherry tomatoes, and zesty red onion. Infused with a smoky kick of paprika and cumin, this salad is tossed in a tangy lemon-balsamic garlic dressing that ties all the flavors together beautifully. Perfect as a light lunch, side dish, or crowd-pleasing appetizer, this recipe is naturally vegan, gluten-free, and packed with nutrients and bold Mediterranean-inspired flavors. Ready in just 40 minutes and topped with fresh cilantro for a burst of herbal freshness, this salad is your go-to for a wholesome yet indulgent dish bursting with color and texture.
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Recipe Information
Ingredients
- 1 large eggplant (aubergine)
- 2 medium avocados
- 1 cup cherry tomatoes
- 1 small red onion
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 tablespoon balsamic vinegar
- 1 large garlic clove
- 0.5 teaspoons ground cumin
- 0.5 teaspoons smoked paprika
- 0.25 cup fresh cilantro (coriander leaves)
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
Wash the eggplant and cut it into 1-inch cubes. Spread the cubes on the baking sheet and drizzle with 1 tablespoon of olive oil. Sprinkle with smoked paprika, ground cumin, salt, and black pepper. Toss to coat evenly.
Roast the eggplant in the oven for 20-25 minutes, turning halfway through, until golden brown and tender. Remove from the oven and allow to cool slightly.
Meanwhile, halve the cherry tomatoes and slice the red onion thinly. Set them aside in a large mixing bowl.
Cut the avocados in half, remove the pits, and scoop the flesh into chunks. Add the avocado chunks to the bowl with the tomatoes and onion.
Mince the garlic clove and combine it in a small jar or bowl with the remaining 1 tablespoon of olive oil, lemon juice, balsamic vinegar, and a pinch of salt and pepper. Whisk or shake well to create the dressing.
Once the eggplant has cooled slightly, add it to the mixing bowl with the other ingredients.
Pour the dressing over the salad and gently toss to combine, ensuring the vegetables are evenly coated.
Roughly chop the fresh cilantro and sprinkle it over the salad just before serving.
Serve immediately or chill for 15 minutes for the flavors to meld. Enjoy!
Nutrition Facts
Calories |
1143 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 88.2 g | 113% | |
| Saturated Fat | 13.0 g | 65% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1268 mg | 55% | |
| Total Carbohydrate | 89.7 g | 33% | |
| Dietary Fiber | 47.3 g | 169% | |
| Total Sugars | 32.1 g | ||
| Protein | 17.7 g | 35% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 212 mg | 16% | |
| Iron | 6.7 mg | 37% | |
| Potassium | 4075 mg | 87% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
