Delicious Eggplant Salad with Fresh Herbs Recipe

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by Amelia

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Eggplant salad with fresh herbs is a delightful dish that brings vibrant flavors and textures to your table. Imagine the juicy, roasted eggplant mingling with bright herbs, all drizzled with a tangy dressing that dances on your palate. creamy roasted beet hummus fresh mango salsa to serve. For more inspiration, check out this coconut cookies recipe recipe.

Eggplant Salad with Fresh Herbs Recipe
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Remember the last time you hosted a gathering and everyone marveled at your culinary prowess? This eggplant salad will have your friends and family clamoring for the recipe long after they finish their plates. delicious miso eggplant recipe Whether it’s a summer picnic or a cozy dinner party, this dish shines as a star.

Why You'll Love This Recipe

  • This eggplant salad with fresh herbs is incredibly easy to whip up in just 30 minutes
  • The flavor profile combines richness from roasted eggplant and freshness from herbs
  • With its eye-catching colors, it makes any table look gourmet
  • This salad is versatile enough to serve as a side dish or as a light meal on its own

I still remember the first time I made this eggplant salad. My friend tried it and exclaimed that it was so good he could eat it every day.

 Eggplant Salad with Fresh Herbs Recipe

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

  • Eggplant: Choose firm, glossy eggplants for the best texture; avoid any with soft spots or wrinkles.
  • Fresh Parsley: Opt for vibrant green parsley; it adds a refreshing flavor that brightens the entire dish.
  • Fresh Mint: Make sure you use fresh mint leaves to enhance the aroma; dried mint simply won’t cut it.
  • Red Onion: A small red onion offers sweetness without overpowering other flavors; slice it thinly for even distribution.
  • Olive Oil: Use high-quality extra virgin olive oil for drizzling; it enhances the richness of roasted eggplant.
  • Lemon Juice: Freshly squeezed lemon juice provides acidity that balances out the richness of the eggplant.
  • Salt and Pepper: Simple seasonings are essential; they enhance all the natural flavors of each ingredient.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it Together

Prepare the Eggplant: Start by preheating your oven to 400°F (200°C). Slice the eggplants into rounds and arrange them on a baking sheet lined with parchment paper. Drizzle with olive oil, then sprinkle generously with salt and pepper.

Roast Until Golden Brown: Place the baking sheet in the preheated oven and roast for about 25-30 minutes until the eggplants are golden brown and tender. You’ll know they’re ready when they smell divine!

Chop Fresh Herbs: While waiting for those beauties to roast, finely chop your parsley and mint. The fragrant aroma will fill your kitchen with warmth and anticipation.

Mix Ingredients Together: Once roasted, remove the eggplants from the oven and let them cool slightly. In a large bowl, combine roasted eggplant, chopped parsley, mint, and thinly sliced red onion.

Add Dressing and Serve: Squeeze fresh lemon juice over the mixture along with an extra drizzle of olive oil. Toss everything gently to combine while savoring those delicious fragrances wafting through your home.

Garnish (Optional): For an extra pop of color, consider garnishing with additional parsley or some crumbled feta cheese if you’re feeling adventurous.

Enjoy this refreshing eggplant salad with fresh herbs as a side dish or on its own! It’s perfect for entertaining or just treating yourself to something special during lunch. For more inspiration, check out this garlic butter green beans recipe.

You Must Know

  • This eggplant salad with fresh herbs is a delightful mix of flavors and textures
  • The vibrant colors and fresh scents will make your kitchen feel like a Mediterranean escape
  • Prepare it as a side dish or a light main course, and enjoy its versatility!

Perfecting the Cooking Process

To ensure your eggplant salad shines, roast the eggplant first. While it cools, chop your herbs and prepare the dressing for optimal flavor blending.

Add Your Touch

Feel free to swap out herbs based on personal preference! Try mint for a refreshing twist or add crumbled feta for a creamy bite.

Storing & Reheating

Store leftovers in an airtight container in the fridge for up to three days. For best results, enjoy it cold or at room temperature—no reheating needed!

Chef's Helpful Tips

  • To achieve perfectly roasted eggplant, make sure to salt it beforehand to draw out excess moisture
  • Always use fresh herbs for maximum flavor impact
  • Lastly, let the salad sit for 30 minutes before serving to let flavors meld beautifully!

Creating this eggplant salad with fresh herbs reminds me of a sunny afternoon spent in my grandmother’s garden, where we would pick fresh ingredients together. The laughter and delicious smells still linger in my memories.

FAQ

Can I use other vegetables in this salad?

Absolutely! Zucchini or bell peppers can add extra color and flavor to your dish. guilt-free zucchini chips.

How do I know when the eggplant is cooked?

Eggplant should be golden brown and tender when cooked—check with a fork for doneness.

Is this salad suitable for meal prep?

Yes! This eggplant salad keeps well in the fridge and tastes even better after marinating overnight.

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

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Eggplant Salad with Fresh Herbs Recipe

Eggplant Salad with Fresh Herbs


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  • Author: Amelia
  • Total Time: 40 minutes
  • Yield: Serves 4

Description

Experience the delightful fusion of flavors in this Eggplant Salad with Fresh Herbs. Roasted eggplant, vibrant parsley, and aromatic mint come together in a tangy dressing, creating a refreshing dish perfect for any occasion. Ideal as a side or light main course, this salad will have everyone asking for more!


Ingredients

Scale
  • 1 large eggplant (about 1 lb), sliced into rounds
  • 1/4 cup extra virgin olive oil
  • 1/2 cup fresh parsley, chopped
  • 1/4 cup fresh mint leaves, chopped
  • 1 small red onion, thinly sliced
  • Juice of 1 lemon (about 2 tablespoons)
  • Salt and pepper to taste

Instructions

  1. Preheat your oven to 400°F (200°C). Arrange the sliced eggplant on a parchment-lined baking sheet. Drizzle with olive oil and sprinkle with salt and pepper.
  2. Roast in the oven for 25-30 minutes until golden brown and tender.
  3. While roasting, chop the parsley and mint.
  4. Once the eggplant has cooled slightly, combine it with the herbs and red onion in a large bowl.
  5. Squeeze fresh lemon juice over the mixture and add an extra drizzle of olive oil. Toss gently to combine.
  6. Optional: Garnish with additional parsley or crumbled feta cheese before serving.
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Salad
  • Method: Roasting
  • Cuisine: Mediterranean

Nutrition

  • Serving Size: 1 cup (150g)
  • Calories: 185
  • Sugar: 3g
  • Sodium: 130mg
  • Fat: 14g
  • Saturated Fat: 2g
  • Unsaturated Fat: 11g
  • Trans Fat: 0g
  • Carbohydrates: 15g
  • Fiber: 5g
  • Protein: 3g
  • Cholesterol: 0mg

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