Roasted Eggplant Salad: A Standout Among Vegan Eggplant Recipes
I love this Roasted Eggplant Salad. It’s amoung many delicious vegan eggplant recipes great for transitioning from summer into autumn, when eggplants, peppers, tomatoes, and onions are overflowing at the local farmer’s market.
With its simple ingredients and bold flavors, this salad is great on its own, paired with pita or chips, tossed with pasta, or served over your favorite cooked grain.
If you’re looking for something different from the usual eggplant rollatini, eggplant boats, or vegan eggplant parmesan, try this delicious roasted eggplant salad with a sweet and spicy balsamic sauce. It’s a refreshing twist on seasonal produce!
Why I Love This Oven-Roasted Eggplant
I love this recipe for many reasons some of which include:
- Simple Ingredients: This dish is made with fresh, seasonal vegetables and pantry staples, making it easy to pull together.
- Meal Prep Friendly: This recipe stores beautifully in the fridge. It is a perfect dish for meal prep and quick, healthy meals throughout the week.
- Versatile: Unlike some other vegan eggplant recipes, you can enjoy this recipe on its own, serve it over grains, mix it with pasta, or pair it with pita or chips.
- Easy Recipe: This recipe comes together in 5 easy steps.
Tools
- Baking sheet
- Large bowl
- Sharp knife
- Cutting board
- Spatula or tongs
- Wisk
- Small bowl
Ingredients for Roasted Eggplant Salad
- Olive Oil: For Roasting the veggies
- Eggplant: Use the freshest, in-season eggplant for the best flavor.
- Onion: Sweet, yellow, or white onions work well in this salad.
- Peppers: A colorful mix of sweet peppers adds beauty and flavor.
- Tomatoes: Cherry or grape tomatoes, preferably fresh from the garden.
- Parsley: Fresh flat-leaf parsley adds brightness and freshness.
- Sea Salt: Enhances the natural flavors of the vegetables.
Optional:
- Pine Nuts: Add toasted pine nuts for crunch.
- More Fresh Vegetables: Customize with seasonal veggies like zucchini or carrots.
Ingredients for Balsamic and Chili Vinegarette
- Fermented Chili Peppers: I used Trader Joe’s ITALIAN BOMBA, Fermented Calabrian Chili Hot Pepper Sauce
- Oil: Extra virgin olive oil works best, but use your favorite salad dressing oil.
- Vinegar: I love Sweet Cherry Balsamico by Luchini.
- Black Pepper: A little freshly ground black pepper to taste.
Recipe Substitutions
- Onion Substitute: Use shallots or leeks instead of red onion for a more subtle and sweeter flavor.
- Bell Pepper Substitute: Replace bell peppers with roasted sweet potatoes or carrots for a heartier salad with more earthy sweetness.
- Parsley: If you don’t have fresh parsley, fresh herbs such as basil or oregano are a delicious way to bring freshness to the dish.
- Fermented Chili Peppers Substitute: Use sriracha or chili flakes for heat. Alternatively, swap with chili garlic sauce, harissa, or omit for a milder dressing.
- Vinegar: You can swap the Luchini vinegar wth red wine vinegar, plain balsamic, or champagne vinegar.
How to Roast Eggplant
Step 1: Preheat your oven to 400°F (175°C).
Step 2: Prepare the eggplant by removing the green stem and skin, then slice it into rounds and cut the rounds into ½-inch thick strips. In a large bowl, toss the eggplant strips, onion slices, tomatoes, and bell peppers with extra virgin olive oil and sea salt. Line a large baking sheet with parchment paper. Spread the vegetables in a single layer on the parchment-lined baking sheet.
- Note: If your eggplant is fresh and young, you can leave the skin on for added texture and nutrients. However, if the eggplant is larger or older, the skin might be tougher and slightly bitter, so it’s best to peel it for a smoother result.
Step 3: Roast the vegetables in the oven at 375°F for 30 to 35 minutes, or until the eggplant is soft and lightly caramelized, flipping them halfway through.
Step 4: While the vegetables are roasting, whisk together the olive oil, balsamic vinegar, and fermented chili peppers in a small bowl to create the dressing.
Step 5: Once the vegetables are done roasting, let them cool slightly and place the roasted vegetables in a large bowl. Combine the roasted eggplant, onions, peppers, cherry tomatoes, parsley and dressing.
How To Serve This Oven Roasted Eggplant
Serve the salad warm or at room temperature. It’s perfect as a side dish or a light main course!
Roasted Eggplant Grain Bowl: Serve the roasted eggplant over quinoa or brown rice, topped with white beans or garbanzo beans for added protein. Finish with a drizzle of the balsamic and chili vinaigrette for extra flavor.
Eggplant Pasta with Marinara: Toss the roasted eggplant with your favorite pasta and marinara sauce. Top with vegan mozzarella cheese for a comforting, plant-based dinner.
Healthy Plant-Based Protein: For added protein, toss in some white beans or garbanzo beans, making it even more filling and nutritious.
With Vegan Cheese: Sprinkle some vegan mozzarella cheese on top while the eggplant is still warm for a creamy, savory touch.
Delicious Dip: Blend the roasted eggplant with olive oil, lemon juice, and salt until smooth. Serve with pita, crackers, or veggies for a tasty appetizer.
How To Store This Flavorful Dish
- Refrigerator: Place leftovers in an airtight container and store in the fridge for up to 3-4 days. Reheat in the oven or stovetop for the best texture.
- Freezer: Store in an airtight, freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating.
Types of Eggplant & Health Benefits
Eggplants are a beautiful and versatile ingredient, widely used in various cuisines. Although botanically classified as a fruit (specifically a berry), eggplants are commonly eaten and cooked as a vegetable. They are typically in season during August and September, and it’s best to enjoy them fresh and local to avoid any bitterness that can develop with age. Younger eggplants tend to have more tender skins and a milder flavor.
Eggplant Varieties:
- American Eggplant (Globe Eggplant): These large, purple eggplants are the most common variety found in supermarkets. Their meaty texture makes them ideal for grilling, slicing, and hearty dishes.
- Japanese Eggplant: Long and slender with sweet, tender flesh. They cook quickly and are perfect for stir-fries and roasting.
- Italian Eggplant (Baby Eggplant): A smaller variety with delicate skin and flesh, making it great for dishes where you want a softer texture and a slightly sweeter taste.
- White Eggplant: Characterized by its white skin, this variety has tougher skin but smoother, creamier flesh. White eggplants rarely require salting, as they are less likely to be bitter.
Health Benefits:
Eggplants are packed with fiber, vitamins, and antioxidants, making them a highly nutritious addition to any meal.
Their high fiber content supports a healthy gut, aids digestion, and promotes weight management by helping you feel fuller for longer.
Additionally, eggplants contribute to heart health and contain compounds that may help reduce the risk of certain chronic diseases.
More Vegan Recipes
Easy Homemade Vegan Croutons Recipe
Easy Vegan Yakisoba-Inspired Noodles
Creamy Cilantro Lime Vegan Coleslaw Recipe
Roasted Eggplant "Salad"
Ingredients
- 1.5 lbs eggplants about 2 medium eggplants
- 2 sweet or bell pepper, sliced
- 1 sweet onion, sliced
- 1 cup cherry tomatoes
- 1/4 cup avocado oil
- 1/2 tsp kosher Salt
- 1/4 tsp black pepper
Red Wine Vinegar and Fermented Chili Pepper Vinaigrette.
- 1/4 cup Lucini Italia Sweet Cherry Artisan Vinegar or balsamic vinegar
- 2 tbsp Trader Joe's Italian Bomba Hot Pepper Sauce Fermented Crushed Calabrian Chili Peppers or other chili pepper sauce
- 1 tbsp extra virgin olive oil
- 1/4 tsp kosher salt
- 1/8 tsp black Pepper
Instructions
Step 1: Preheat The Oven
- Preheat your oven to 400°F (175°C).
Step 2: Prepare Eggplant
- Prepare the eggplant by removing the green stem and skin, then slice it into rounds and cut the rounds into ½-inch thick strips. In a large bowl, toss the eggplant strips, onion slices, tomatoes, and bell peppers with some of your favorite extra virgin olive oil and sea salt. Line a large baking sheet with parchment paper. Spread the vegetables in a single layer on the parchment-lined baking sheet.Note: If your eggplant is fresh and young, you can leave the skin on for added texture and nutrients. However, if the eggplant is larger or older, the skin might be tougher and slightly bitter, so it's best to peel it for a smoother result.
Step 3: Roast the Vegetables
- Roast the vegetables in the oven at 375°F for 30 to 35 minutes, flipping them halfway through, until the eggplant is soft and lightly caramelized.
Step 4: Make the Dressing
- While the vegetables are roasting, whisk together olive oil, balsamic vinegar, and fermented chili peppers in a small bowl to make the dressing.
Step 5: Combine and Dress the Roasted Salad
- Once the vegetables are done roasting, let them cool slightly. In a large bowl, combine the roasted eggplant, onions, peppers, cherry tomatoes, and parsley.
Serve
- Pour the dressing over the roasted vegetables and toss gently to coat. Serve the salad warm or at room temperature as a side dish or light main course.
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