🥗 How to Make Roasted Eggplant Salad in 10 Minutes

Quick Info

Makes 2 servings

Prep Time: 10 min

Cook Time: 0 min

Estimated Calories: ~260 kcal per serving

Ingredients

• 1 jar roasted eggplant (650 g)
• 2 small garlic cloves, crushed with mortar & pestle
• ½ large lemon (or 1 small), juiced
• 1 tbsp olive oil
• Pinch of salt
• 2 serrano peppers, finely chopped
• 1 small red shallot, finely chopped
• ⅓ cup parsley, chopped
• 5 cherry tomatoes, quartered
• Extra parsley, for garnish

Steps

1. Garlic mix – In a small bowl, mix garlic paste with lemon juice.
2. Base – Spread roasted eggplant onto a flat, wide plate.
3. Layer – Pour garlic-lemon mix over eggplant. Drizzle 1 tbsp olive oil on top.
4. Season & mash – Add a pinch of salt and mash gently with a fork.
5. Toppings – Scatter chopped serrano peppers, shallot, parsley, and cherry tomatoes evenly over the eggplant base.
6. Finish – Garnish with extra parsley.

Plating

• Serve directly on the same flat plate.
• Smooth with a fork for a rustic, textured look.
• Top with extra parsley for color.

TwoFoodies Tips

• For a smokier flavor, use fire-roasted eggplant.
• Chill in the fridge 15 minutes before serving for a refreshing side.
• Pairs beautifully with pita bread, grilled meats, or as part of a meze spread.

Duygu preparing her homemade roasted eggplant salad.