Spiced Eggplant Aubergine Salad
Elevate your salad game with this bold and vibrant Spiced Eggplant Aubergine Salad! Featuring tender, oven-roasted eggplant cubes infused with a warming blend of cumin, smoked paprika, and garlic powder, this dish is a flavor-packed journey. Tossed with thinly sliced red onion, fresh parsley, cilantro, and bursts of juicy pomegranate seeds, it’s dressed in a zesty lemon-olive oil blend that ties everything together beautifully. Perfect as a light lunch, flavorful side, or shareable dish, this salad is not only easy to make in under 40 minutes but also a feast for the eyes with its colorful ingredients. Serve it warm or at room temperature for a healthy, Mediterranean-inspired treat that's naturally vegan and gluten-free!
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Recipe Information
Ingredients
- 2 large eggplant (aubergine)
- 3 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 0.5 teaspoon garlic powder
- 0.5 teaspoon ground coriander
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons lemon juice
- 0.5 medium (thinly sliced) red onion
- 0.25 cup (chopped) fresh parsley
- 0.25 cup (chopped) fresh cilantro
- 0.25 cup pomegranate seeds
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 on the prepared baking sheet.
Drizzle the eggplant cubes with 2 tablespoons of olive oil and sprinkle with ground cumin, smoked paprika, garlic powder, ground coriander, salt, and black pepper. Toss well to coat the eggplant evenly.
Spread the seasoned eggplant in a single layer on the baking sheet and roast in the preheated oven for 20-25 minutes, or until the eggplant is tender and slightly caramelized, tossing halfway through cooking.
While the eggplant is roasting, prepare the dressing by whisking together 1 tablespoon of olive oil and fresh lemon juice in a small bowl.
Thinly slice the red onion and chop the fresh parsley and cilantro. Set aside.
Once the eggplant is finished roasting, let it cool slightly.
In a large mixing bowl, combine the roasted eggplant, sliced red onion, chopped parsley, chopped cilantro, and pomegranate seeds.
Drizzle the lemon dressing over the salad and gently toss to combine.
Taste and adjust seasoning as needed with additional salt or lemon juice.
Serve the spiced eggplant salad warm or at room temperature. Enjoy!
Nutrition Facts
Calories |
730 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.7 g | 59% | |
| Saturated Fat | 7.0 g | 35% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2403 mg | 104% | |
| Total Carbohydrate | 80.8 g | 29% | |
| Dietary Fiber | 35.4 g | 126% | |
| Total Sugars | 45.3 g | ||
| Protein | 13.1 g | 26% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 177 mg | 14% | |
| Iron | 6.4 mg | 36% | |
| Potassium | 2796 mg | 59% | |
*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.
