Roasted Eggplant Salad

V | VEG | P | LF | GF | SF | DF | K

How It's done:


6 small eggplants (or 4 medium)
1/3 cup extra virgin olive oil
2 cloves garlic, peeled and minced
1 small red onion, peeled and sliced
1 cup red cherry tomatoes, halved
1 cup yellow cherry tomatoes, halved
1 tablespoon fresh basil
1 tablespoon fresh parsley
1 green chilli, deseeded (optional)
2 tablespoons balsamic vinegar
Salt and pepper to taste


Cut eggplants into small chunks or rounds. Heat a grilling pan and brush with olive oil before grilling the eggplant until golden brown. Place the eggplant in a bowl with cherry tomatoes and herbs. In a small pan, fry chilli and garlic and add to the eggplant mix. In a separate bowl, mix the remaining oil with the balsamic vinegar, and drizzle over the salad. Toss the salad gently and season with salt and pepper to serve.

Cooking Time

20 min