🥗 How to Make Roasted Eggplant Salad in 10 Minutes

Duygu preparing her homemade roasted eggplant salad.

🍆 How to Make Roasted Eggplant Salad in 15 Minutes

Makes 4 servings

Prep Time: 10 min

Cook Time: 5 min

Estimated Calories: ~120 kcal per serving

Ingredients

Base

• 1 jar roasted eggplant (650 g)
• 2 small garlic cloves, crushed
• ½ large lemon (or 1 small), juiced
• 1 tbsp olive oil
• Pinch of salt, to taste

Toppings

• 2 serrano peppers, finely chopped
• 1 small red shallot, finely chopped
• ⅓ cup parsley, finely chopped
• 5 cherry tomatoes, quartered

Steps

1. Make garlic-lemon mix – In a small bowl, combine crushed garlic with lemon juice and mix well.
2. Prepare base – Spread roasted eggplant evenly onto a flat white plate.
3. Layer flavors – Spoon garlic-lemon mix over eggplant, drizzle with olive oil, and season with a pinch of salt.
4. Add toppings – Scatter serrano peppers, shallot, parsley, and cherry tomatoes evenly over the eggplant base.
5. Mash gently – Use a fork to mash and combine slightly for a rustic texture.
6. Serve – Garnish with a little extra parsley and enjoy as a side or appetizer.

Plating

• Spread eggplant base evenly on a flat plate.
• Layer colorful toppings (tomatoes, peppers, shallot, parsley) across the surface.
• Finish with a drizzle of olive oil for shine.

TwoFoodies Tips

• For extra heat, leave the seeds in the serrano peppers.
• Chill in the fridge 15 minutes before serving for a refreshing bite.
• Pair with fresh bread or pita for dipping.