Eggplant Salad Appetizer
Elevate your appetizer game with this vibrant Eggplant Salad Appetizer, a roasted vegetable medley bursting with fresh flavors and wholesome ingredients. Tender roasted eggplant and smoky red bell pepper create a rich base, perfectly complemented by juicy cherry tomatoes, crisp red onion, and aromatic parsley. A zesty dressing of extra virgin olive oil, lemon juice, garlic, and cumin ties it all together, delivering a bright and savory bite in every scoop. Served chilled or at room temperature with crispy pita chips, this Mediterranean-inspired salad is an irresistible starter or light snack, perfect for entertaining or a quick healthy treat. Ready in under an hour, it’s a delightful combination of simplicity and bold flavor!
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Recipe Information
Ingredients
- 2 large eggplant
- 1 medium red bell pepper
- 1 cup cherry tomatoes
- 0.5 medium red onion
- 0.25 cup fresh parsley
- 3 tablespoons extra virgin olive oil
- 2 tablespoons lemon juice
- 2 small garlic cloves
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.25 teaspoon ground cumin
- 1 cup crispy pita chips
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
Slice the eggplants in half lengthwise and place them cut-side down on the prepared baking sheet. Add the whole red bell pepper to the same sheet.
Roast the vegetables in the oven for 30-35 minutes, or until the eggplants are tender and the bell pepper skin is charred.
While the vegetables are roasting, dice the cherry tomatoes and red onion. Chop the parsley finely and set everything aside.
Once the roasted vegetables are done, allow them to cool slightly. Scoop out the flesh of the eggplants and transfer it to a mixing bowl. Discard the skin.
Peel the charred skin off the red bell pepper, remove the seeds, and dice the flesh. Add it to the bowl with the eggplant.
Grate or mince the garlic cloves and add them to the bowl. Mix in the diced cherry tomatoes, red onion, and parsley.
In a small bowl, whisk together the olive oil, lemon juice, salt, black pepper, and cumin to make the dressing.
Pour the dressing over the vegetable mixture and toss gently to combine all the flavors.
Taste and adjust seasoning if needed. Refrigerate the salad for at least 15 minutes before serving to let the flavors meld together.
Serve the eggplant salad chilled or at room temperature with a side of crispy pita chips for scooping.
Nutrition Facts
Calories |
345 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.7 g | 20% | |
| Saturated Fat | 2.0 g | 10% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 907 mg | 39% | |
| Total Carbohydrate | 48.7 g | 18% | |
| Dietary Fiber | 14.7 g | 53% | |
| Total Sugars | 18.3 g | ||
| Protein | 8.1 g | 16% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 68 mg | 5% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 1173 mg | 25% | |
*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.
