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Delectable Roasted Eggplant Salad Recipe

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 servings
Calories 350
A vibrant and healthy roasted eggplant salad combining fresh vegetables, grains, and herbs for a flavorful meal.

Ingredients

Vegetables

  • 500 g eggplants
  • 360 g tomatoes
  • 100 g uncooked millet or quinoa
  • 360 g cooked chickpeas canned
  • 4 cloves garlic
  • 1 bunch parsley
  • olive oil

Instructions 

  • Preheat oven to 392°F (200°C). Slice eggplants, quarter tomatoes, and arrange with garlic and chickpeas on a parchment-lined sheet. Season with salt, pepper, and drizzle olive oil.
  • Roast for 25-30 minutes, rotating halfway, until golden and crispy. Cook grains according to package instructions.
  • Let roasted vegetables rest 5-7 minutes, then combine with cooked grains in a large bowl. Chop parsley and add to the mixture.
  • Garnish with chopped parsley and drizzle with balsamic vinaigrette or sun-dried tomato dressing before serving.

Notes

For extra flavor, add a squeeze of lemon or a sprinkle of feta cheese.
Calories: 350kcal
Cost: $12
Course: Salad
Cuisine: Mediterranean
Keyword: Eggplant