Roasted Eggplant Salad

Roasted Eggplant Salad

July 28, 2019   2 Comments

Roasted eggplant salad is for summer. Eggplant is fresh right now!

You got to get yourself an eggplant and roast it. This recipe is easy and I found out that the latest eggplants on the market don’t need any salting to remove bitterness. Yes, these babies are naturally sweet.

I haven’t featured eggplant as much as I should. My husband and daughter are slightly allergic to it so I tend not to cook it - but I love it! Check out how to cook vegetables on the grill and eggplant dip recipe for other eggplant ideas.

Eggplants have a high water content with almost no cholesterol or fat and are a great source of fiber. They are also a good source of vitamin C, vitamin K, magnesium, phosphorus, copper, dietary fiber, folic acid, potassium, and manganese.

Roasting eggplant at a high temperature with some balsamic vinegar thrown in – makes it taste quite sweet. I fell madly, instantly in love with this roasted eggplant and hid it from my husband.

The dish above is before roasting it. After you finish cooking it, it gets smaller and sweeter.

It is a little sad to use a high temperature oven in the summer but then you can refrigerate the results to have a cool, vegetable snack.

You can eat it plain, stuff it in a pita, mix it with cherry tomatoes and salad greens or put it on top of rice.

It is a delicious side dish for any barbecue and I find that I will munch on it from the fridge it if I make the time to cook it.

Use the food processor to mince the garlic and onion to save time.

How do you cook eggplant? Do you worry about salting it?

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Roasted Eggplant Recipe

Makes 4 servings, ¾ cup per serving

1 large eggplant, chopped (about 7 cups)
3 garlic cloves, peeled and minced
1 small red onion, minced
1 tablespoon olive oil
¼ cup balsamic vinegar
salt and pepper to taste

Preheat oven to 400 F. Mix the eggplant, garlic, onion, olive oil, and vinegar in a 9x13x2-inch baking dish.

Bake for 10 minutes. Take out and toss the eggplant and bake for another 15 minutes until softened and juicy.

Add salt and pepper to taste. Enjoy hot, cold, or room temperature.

For ¾ cup serving = 80 calories, 3.8 g fat, 0.5 g saturated fat, 11.0 g carbohydrates, 5.1 g sugar, 1.7 g protein, 5.5 g fiber, 4 mg sodium, 1 Freestyle SmartPt

Points values are calculated by Snack Girl and are provided for information only. See all Snack Girl Recipes

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2 Comments:

I love, love, love roasted eggplant. I usually enjoy it in the form of babaganoush. I understand that the traditional way to make it is to roast it on the jets of your burner in order to get that smoky flavor. Then you peel off the charred skin and mash up the insides in order to mix with your fave ingredients. Maybe someone knows a less cumbersome method. I think some people just roast it whole and the scoop out the innards - but sans the smokiness. This sounds yum-o. Going to try it. Thanks, Snack Girl!

on July 28, 2019

Before cooking eggplant, slice it in preferred thickness it should be *generously salted* and allowed to sit for 20-30 minutes to leech out excess water. Pour off the excess water and rinse the eggplant slices with clear water to remove the salt. Pat dry and cook. This is the preferred method of chefs. This method keeps the eggplant from getting mushy and unpleasant. You can also use a weighted plate to press out the water better. Use this method for eggplant Parmesan and other eggplant dishes and your family will love it and perhaps not be allergic anymore. You never know.

on July 28, 2019


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