Roasted Eggplant
Roasted Eggplant Salad is so easy, yet satisfying. The smoky flavor of roasted eggplants, with the fresh veggies and tangy dressing makes the perect bowl of salad that you can enjoy any time.
- Prep time
- 10 min
- Cook time
- 30 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 large eggplant (peeled and cubed)
- 3 tablespoons olive oil (for roasting)
- ⅓ cup sundried tomatoes (chopped)
- ½ large red bell pepper (chopped)
- ¼ cup green onions (finely chopped)
- ¼ cup parsley (finely chopped)
- ¼ cup green olives (chopped)
- 2 tablespoons toasted pine nuts
- ⅓ cup feta cheese (cut into cubes)
- 1 tablespoon pomegranate molasses
- 1 tablespoon olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon Aleppo pepper
- ½ teaspoon sumac
- ½ teaspoon dried mint (optional)
Instructions
- 1
Peel and chop the eggplant into cubes, brush them with olive oil, then toss them in the oven for 25-30 minutes at 350F.
- 2
In a large bowl, chop the sundried tomatoes, red bell pepper, green onions, parsley, and green olives. Then, cut the feta cheese into cubes and add them to the bowl.
- 3
In a separate bowl, mix the pomegranate molasses, olive oil, salt, black pepper, Aleppo pepper, sumac, and dried mint to prepare the dressing.
- 4
After the eggplants cool after they are done, add them to the veggies and pour the dressing on top. Toss together, serve, and enjoy.