Description
Mediterranean roasted eggplant salad brings zesty Mediterranean flavors to your table with minimal effort. Creamy eggplant mingles with fresh herbs, tangy feta, and a lemon-olive oil dressing, delivering a delightful dish you’ll crave again and again.
Ingredients
Scale
Vegetables:
- 500 g (1.1 lb) eggplants
- 360 g (12.7 oz) tomatoes
- 4 cloves garlic
- 1 bunch parsley
Grains and Legumes:
- 100 g (3.5 oz) uncooked millet or quinoa
- 360 g (12.7 oz) cooked chickpeas (canned)
Oils and Seasonings:
- Olive oil
Instructions
- Preheat the convection oven to 392°F (200°C) to ensure even roasting of vegetables.
- Slice eggplants into uniform thin rounds approximately 1/4 inch (0.6 centimeters) thick for consistent cooking.
- Prepare a large baking sheet by covering it with parchment paper for easy cleanup and preventing sticking.
- Spread eggplant rounds and quarter fresh tomatoes across the baking sheet in a single layer to maximize caramelization.
- Scatter whole peeled garlic cloves and chickpeas evenly among the vegetables to distribute flavor profiles.
- Season the vegetables generously with kosher salt and freshly ground black pepper to enhance natural tastes.
- Drizzle extra virgin olive oil over the vegetables, ensuring each piece is lightly coated for proper roasting.
- Roast the vegetable mixture in the preheated oven for 25-30 minutes, turning once halfway through to achieve golden edges.
- Meanwhile, prepare millet or quinoa according to package instructions, ensuring grains are fluffy and not sticky.
- After removing vegetables from oven, allow them to cool for 5-7 minutes to develop deeper flavor concentrations.
- Transfer roasted vegetables and grains into a large mixing bowl, gently combining to maintain vegetable integrity.
- Finely chop fresh parsley and sprinkle over the salad for a vibrant, herbal finish.
- Finish the dish with a drizzle of balsamic vinaigrette or sun-dried tomato dressing for added complexity.
Notes
- Perfectly roasted eggplant transforms from bland to exciting with high-heat caramelization that creates incredible depth of flavor.
- Selecting medium-sized eggplants ensures even cooking and prevents soggy or unevenly roasted pieces.
- Chickpeas contribute plant-based protein and create delightful crispy texture when roasted alongside vegetables.
- Cooking grains separately helps maintain their individual texture and prevents mushy salad consistency.
- Fresh parsley adds bright, herbal notes that balance the rich, deep roasted vegetable flavors.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Lunch, Appetizer
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 4
- Calories: 330 kcal
- Sugar: 4 g
- Sodium: 400 mg
- Fat: 10 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 54 g
- Fiber: 12 g
- Protein: 11 g
- Cholesterol: 0 mg