South African Roasted Eggplant Salad
Bursting with bold, smoky flavors and vibrant colors, this South African Roasted Eggplant Salad is a delightful medley of roasted vegetables and fresh herbs. Tender, caramelized eggplant forms the heart of the dish, complemented by sweet cherry tomatoes, crisp red bell pepper, and zesty red onion. Infused with aromatic spices like cumin and smoked paprika, this salad is tossed in a simple yet tangy lemon-olive oil dressing that ties everything together. A sprinkling of fresh cilantro adds a refreshing touch, while optional crumbled feta takes the flavor to a creamy new level. Perfect as a light vegetarian main or a colorful side dish, this healthy and easy-to-make salad showcases the vibrant taste of South African cuisine. Ready in under an hour, it’s a great choice for any occasion!
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Recipe Information
Ingredients
- 2 eggplant
- 3 tablespoons olive oil
- 1 red bell pepper
- 1.5 cups cherry tomatoes
- 1 small red onion
- 0.25 cup fresh cilantro
- 2 tablespoons lemon juice
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.5 cup feta cheese (optional)
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Cut the eggplants into 1-inch cubes and place them in a large mixing bowl.
Drizzle 2 tablespoons of olive oil over the eggplant cubes, and season with the ground cumin, smoked paprika, salt, and black pepper. Toss to coat evenly.
Spread the seasoned eggplant cubes in a single layer on the prepared baking sheet. Roast in the oven for 30 to 35 minutes, flipping halfway, until the eggplant is tender and slightly caramelized.
While the eggplant is roasting, dice the red bell pepper into small pieces, halve the cherry tomatoes, finely dice the red onion, and chop the fresh cilantro.
In a large salad bowl, combine the roasted eggplant, diced red bell pepper, cherry tomatoes, red onion, and cilantro. Toss gently to mix.
In a small bowl, whisk together the remaining 1 tablespoon of olive oil with the lemon juice.
Pour the dressing over the salad and gently toss to coat.
If desired, crumble feta cheese on top of the salad for added creaminess and flavor.
Serve immediately or allow the salad to rest for 10 minutes to let the flavors meld. Enjoy your South African Roasted Eggplant Salad!
Nutrition Facts
Calories |
895 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 69.9 g | 90% | |
| Saturated Fat | 24.8 g | 124% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 107 mg | 36% | |
| Sodium | 1622 mg | 71% | |
| Total Carbohydrate | 47.5 g | 17% | |
| Dietary Fiber | 14.5 g | 52% | |
| Total Sugars | 25.1 g | ||
| Protein | 24.5 g | 49% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 711 mg | 55% | |
| Iron | 5.4 mg | 30% | |
| Potassium | 1641 mg | 35% | |
*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.
