Warm Eggplant Aubergine Salad
Elevate your salad game with this irresistible Warm Eggplant Aubergine Salad—a vibrant medley of roasted eggplant, red bell pepper, and cherry tomatoes, tossed in a tangy balsamic and lemon dressing. This Mediterranean-inspired dish strikes the perfect balance between smoky, caramelized vegetables and the fresh crunch of red onion and parsley. Optional toppings like crumbled feta cheese and toasted pine nuts add a delightful layer of creaminess and nuttiness for a truly gourmet touch. Simple yet elegant, this salad is perfect as a side dish or light main course, served warm or at room temperature. Ready in under 45 minutes, it’s a healthy, flavor-packed addition to your weekly menu that’s as nutritious as it is delicious! Keywords: warm salad, eggplant recipe, Mediterranean flavors, roasted vegetables, healthy dish.
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Recipe Information
Ingredients
- 2 eggplants (medium)
- 200 g cherry tomatoes
- 1 red bell pepper
- 1 red onion
- 2 garlic cloves
- 4 tbsp olive oil
- 2 tbsp balsamic vinegar
- 3 tbsp parsley (fresh, chopped)
- 1 tbsp lemon juice
- 1 tsp honey
- 1 tsp salt
- 0.5 tsp black pepper (freshly ground)
- 50 g feta cheese (crumbled, optional)
- 2 tbsp pine nuts (toasted, optional)
Instructions
Preheat the oven to 200°C (400°F).
Wash the eggplants and cut them into bite-sized cubes. Place them on a baking sheet lined with parchment paper.
Slice the red bell pepper into strips and add to the baking sheet along with the cubed eggplants.
Drizzle the eggplant and red bell pepper with 3 tablespoons of olive oil and sprinkle with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Toss to coat evenly.
Roast the vegetables in the preheated oven for 20-25 minutes, stirring halfway through, until soft and slightly caramelized.
Meanwhile, thinly slice the red onion and halve the cherry tomatoes. Mince the garlic cloves.
In a small bowl, prepare the dressing by whisking together 1 tablespoon olive oil, balsamic vinegar, lemon juice, honey, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
Once the vegetables are roasted, transfer them to a large serving bowl while still warm. Add the sliced red onion, halved cherry tomatoes, and minced garlic.
Pour the dressing over the warm vegetables and toss gently to combine.
Sprinkle fresh parsley over the salad. If desired, top with crumbled feta cheese and toasted pine nuts for added texture and flavor.
Serve the salad warm or at room temperature. Enjoy your Warm Eggplant Aubergine Salad!
Nutrition Facts
Calories |
948 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 77.7 g | 100% | |
| Saturated Fat | 16.2 g | 81% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 45 mg | 15% | |
| Sodium | 2548 mg | 111% | |
| Total Carbohydrate | 54.6 g | 20% | |
| Dietary Fiber | 12.7 g | 45% | |
| Total Sugars | 33.9 g | ||
| Protein | 16.6 g | 33% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 356 mg | 27% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 1668 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.
