Description
Mediterranean roasted eggplant salad brings smoky charm to dinner tables with its rich Mediterranean flavors. Herbs, garlic, and olive oil elevate simple ingredients into a delightful side dish you’ll crave again and again.
Ingredients
Scale
Main Ingredients:
- 500 grams (17.6 ounces) eggplants
- 360 grams (12.7 ounces) tomatoes
- 360 grams (12.7 ounces) cooked chickpeas
- 100 grams (3.5 ounces) uncooked millet or quinoa
Aromatics and Herbs:
- 4 cloves garlic
- 1 bunch parsley
Seasoning:
- Olive oil
Instructions
- Preheat the oven to 392°F (200°C) using the fan setting, ensuring an even heat distribution for optimal roasting.
- Carefully slice the eggplant into uniform thin rounds, approximately 1/4-inch thick, to promote even cooking and crispy edges.
- Spread the eggplant slices on a large rimmed baking sheet, creating a single layer to prevent overcrowding.
- Cut ripe tomatoes into quarter segments, positioning them alongside the eggplant slices.
- Peel whole garlic cloves and scatter them across the baking sheet with the prepared vegetables.
- Add drained and rinsed chickpeas to the vegetable medley, distributing them evenly.
- Generously sprinkle kosher salt over the vegetables, then drizzle extra virgin olive oil to enhance flavor and promote caramelization.
- Roast the vegetable mixture in the preheated oven for 25 minutes, until edges become golden and vegetables develop a slight char.
- Simultaneously, prepare millet or quinoa according to package instructions, using the recommended water-to-grain ratio.
- Once cooking is complete, rinse the grains with cold water to halt the cooking process and prevent clumping.
- Allow roasted vegetables to cool for 5-10 minutes, preserving their intense flavors and preventing immediate wilting.
- Gently combine the cooled roasted vegetables with the prepared grains in a large mixing bowl.
- Finely chop fresh parsley and sprinkle over the salad for a vibrant, herbaceous finish.
- Finish by drizzling a complementary sun-dried tomato and balsamic vinaigrette, enhancing the dish’s complexity and depth.
Notes
- Roast vegetables at high heat to caramelize edges and intensify flavors, creating a rich, deep taste profile.
- Choose fresh, firm eggplant and ripe tomatoes for the best texture and most vibrant color in your salad.
- Rinse grains immediately after cooking to stop the cooking process and prevent them from becoming mushy.
- Opt for a tangy vinaigrette to balance the roasted vegetables’ natural sweetness and add complexity to the dish.
- Let the roasted vegetables cool completely before mixing with grains to maintain individual ingredient textures.
- Experiment with different herbs like mint or basil for a unique twist on the classic parsley garnish.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Lunch, Appetizer, Snacks
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 4
- Calories: 285 kcal
- Sugar: 8 g
- Sodium: 290 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 10 g
- Protein: 11 g
- Cholesterol: 0 mg