Get ready to embark on a culinary journey that will revolutionize your understanding of salads! This Middle Eastern-inspired Roasted Eggplant Salad is not just a dish, it's an experience that combines the smoky richness of perfectly roasted eggplant, the coolness of cucumber yogurt sauce, and the bright burst of fresh tomatoes. Imagine a plate that looks like a work of art and tastes like a symphony of flavors - this recipe is about to become your new obsession!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Middle Eastern
Serves: 4 servings
Ingredients
- 1 large eggplant
- 2 cups cherry tomatoes, halved
- 1 cucumber, diced
- 1 cup plain yogurt
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Wash the eggplant and cut it into 1-inch thick rounds. Brush both sides of the eggplant slices generously with olive oil and sprinkle with salt and pepper.
- Arrange the eggplant slices on the prepared baking sheet in a single layer. Roast in the preheated oven for 25-30 minutes, flipping halfway through, until the eggplant is golden brown and tender.
- While the eggplant is roasting, prepare the cucumber yogurt sauce. In a medium bowl, combine diced cucumber, plain yogurt, minced garlic, lemon juice, salt, and pepper. Mix well and refrigerate to let flavors meld.
- Halve the cherry tomatoes and set aside.
- Once the eggplant is roasted and slightly cooled, arrange the slices on a serving platter.
- Scatter the halved cherry tomatoes over the roasted eggplant.
- Drizzle the chilled cucumber yogurt sauce over the eggplant and tomatoes.
- Garnish with freshly chopped parsley.
- Serve immediately at room temperature as a warm salad or appetizer.
Tips
- Choose a firm, glossy eggplant with no soft spots for the best roasting results.
- Don't skip brushing the eggplant with olive oil - this ensures a golden, crispy exterior.
- Make sure to flip the eggplant halfway through roasting for even caramelization.
- Let the cucumber yogurt sauce sit in the refrigerator for at least 10-15 minutes to allow the flavors to meld together.
- Use fresh parsley for garnish to add a pop of color and fresh herbaceous flavor.
- Serve at room temperature for the most vibrant taste experience.
- For extra flavor, consider adding a sprinkle of sumac or za'atar to the eggplant before roasting.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 15g
Protein: 6g
Fat: 12g
Saturated Fat: 2g
Cholesterol: 10mg
