Roasted Eggplant Salad Recipe | Yummly
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Roasted Eggplant Salad

YUMMLY(6)
Nicola: "This was amazing, a new weekly favourite. I adjus…" Read More
21Ingredients
50Minutes
310Calories
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Description

Roasted eggplant halves plated with two sauces, fresh cherry tomatoes, and feta cheese. This dish tastes like it came from a Mediterranean restaurant.

Ingredients

US|METRIC
2 SERVINGS
  • 1 eggplant
  • 1 teaspoon extra virgin olive oil
  • salt (to taste, for eggplant)
  • black pepper (to taste, for eggplant)
  • 1/4 cup plain Greek yogurt
  • 1/8 teaspoon garlic powder
  • 1 dash cayenne
  • salt (to taste, for yogurt)
  • black pepper (to taste, for yogurt)
  • 2 tablespoons Tahini
  • 2 tablespoons cold water
  • 1/2 lemon (juiced)
  • 1/4 teaspoon cumin
  • 1/4 teaspoon honey
  • salt (to taste, for tahini)
  • black pepper (to taste, for tahini)
  • 1/4 cup cherry tomatoes (halved)
  • 3 tablespoons crumbled feta cheese
  • 1 tablespoon pine nuts (toasted)
  • 4 mint leaves (minced)
  • hot sauce (to taste, optional)
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    Directions

    1. Preheat the oven to 400°F. Line a baking sheet with parchment paper.
    2. Cut the eggplant in half lengthwise and place cut side up on the prepared baking sheet. Rub with the olive oil and sprinkle liberally with the salt and black pepper.
    3. Roast the eggplant on middle rack of oven until tender, 27-30 minutes. While eggplant bakes, prepare the dressings.
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    NutritionView More

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    310Calories
    Sodium
    Fat
    Protein
    Carbs
    Fiber
    Calories310Calories from Fat150
    % DAILY VALUE
    Total Fat17g26%
    Saturated Fat4.5g23%
    Trans Fat
    Cholesterol15mg5%
    Sodium1490mg62%
    Potassium1070mg31%
    Protein11g22%
    Calories from Fat150
    % DAILY VALUE
    Total Carbohydrate38g13%
    Dietary Fiber15g60%
    Sugars9g18%
    Vitamin A10%
    Vitamin C60%
    Calcium30%
    Iron30%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Recipe Tags

    Reviews(6)

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    Nicola 5 months ago
    This was amazing, a new weekly favourite. I adjust the salad topping depending on what we have in the fridge and recommend trying with beetroot and or cucumber as well as the tomatoes. I also only make one dressing and throw everything into the yoghurt tahini. No honey either as we’re sweet enough!
    Kathy Henson 9 months ago
    We really liked this! Very easy, different and delicious!!
    Ayman El Farouki 10 months ago
    It was great, sadly I couldn't find tahini sauce so used some more Greek yogurt. Great veggie dish to have to balance out the week :)
    Bambola a year ago
    Love how simple this one was for novice chefs!
    Jen a year ago
    Wonderful combination of flavors!
    Al bo 2 years ago
    Nice, easy variation to normal aubergine dish like this. Liked it wit the two sauces. No feta on top, already enough fat and sauce.

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