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Roasted Eggplant Salad

Chinese Eggplant Salad is a perfect summer salad full of bright colored vegetables and rich flavors.  Make this as an ideal side for summertime grilling! 
Course Salad
Cuisine American
Diet Gluten Free
Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings 12
Calories 217kcal
Author Dina

Ingredients

Ingredients for the salad

  • 6 Chinese egg plants
  • 1 tsp salt
  • 1 medium onion
  • 1 orange bell pepper
  • 1 yellow bell pepper
  • 2 red bell peppers
  • 2 medium carrots
  • 1/2 medium cabbage
  • 1 bunch fresh flat leaf parsley
  • Olive oil for roasting eggplants

Ingredients for the dressing

  • 6 garlic cloves grated
  • 1/2 cup light tasting oil
  • 1/2 cup white vinegar
  • 2 tbsp sugar
  • 1 tbsp salt

Instructions

  • Make the dressing first. In a small bowl combine the grated garlic cloves, light tasting oil, vinegar, sugar, and salt using a whisk. This will be the dressing.
    Steps to make Roasted Eggplant Salad: combine the garlic, oil, vinegar, salt, and sugar with a whisk in a bowl.
  • Slice the eggplants into thick julienned sticks about 1 inch long. Place them into a colander and sprinkle 1 tsp salt over them. Let the cut eggplants sit for about 20-30 so they release their juices. Be sure to put a plate under to catch all the juices.
  • Place the eggplant into a single layer onto a baking sheet and lightly drizzle with olive oil. Toss the eggplant chunks around to evenly coat them in oil, then spread them out into a single layer again. Bake at 400 degrees Fahrenheit for 25 minutes.
  • Meanwhile, slice the onion into thin slices and submerge it into a bowl of cold water for about 10 minutes. This will help reduce that strong oniony taste. Once the 10 minutes are up, drain the water as best as possible.
    Steps to make Roasted Eggplant Salad: cut the eggplant and salt it, then cover it in oil to be roasted. Then soak the onion in cold water.
  • Chop the cabbage into shreds. Then slice the carrot and bell peppers into julienned (match sticks).
  • Combine the chopped cabbage, carrot, bell peppers, sliced onion, and cooked eggplant in a larger bowl and set aside.
  • Add the chopped parsley to the bowl of chopped vegetables and pour the dressing over it. Generously toss the salad to ensure the dressing coats evenly. Serve chilled.
    Steps to make Roasted Eggplant Salad: chop the vegetables, then add them to the bowl wit the roasted eggplant, chopped parsley, and dressing and toss.

Notes

  • Salt the eggplant- This step is important because it removes a lot of excess water from the eggplant that will otherwise come out while it roasts and make it mushy.
  • Coat the eggplant with oil- Make sure to evenly coat the eggplant pieces with oil before roasting so that they cook well and become tender.
  • Soak the onions- Soaking them in cold water will help reduce that strong oniony flavor that they have so they don't overpower the salad.
  • Chill the salad- This Roasted Eggplant Salad tastes best when served chilled, so cover the bowl with plastic wrap and set it in the fridge for 30 minutes or so to cool.

Nutrition

Calories: 217kcal | Carbohydrates: 25.4g | Protein: 4g | Fat: 13.2g | Saturated Fat: 1.8g | Sodium: 805mg | Fiber: 11.9g | Sugar: 14g