Rosted eggplant salad

Roasted Eggplant Salad

If you are looking for a unique salad recipe, you came to the right place. Search no more! Today, I am going to introduce you to a mezze (appetizer) that has been celebrated all around the Mediterranean and the Middle East for a very long time. The good news is that there are only six ingredients, and it is fairly easy to prepare. Plus, you can find these at almost any grocery store all over the world.

As a salad junky, I love to try out different recipes whenever I can. The more, the merrier! Well, this is not a new one for me, as I grew up on it. But it might be surprisingly delicious for you! Note that It is a roasted salad, so you can also serve it as a side dish. I suggest you try it out with grilled kofte kebab.

Let’s slide those usual greens to the other side of the counter for today and grab some tender eggplants. By the way, you can peel off the skins easily once they are roasted. However, you can also cut the skin in strips, as I did (see picture below) before you cook. Either way is OK! Our goal is to create something similar to a puree, but we don’t want to fully mash the eggplants. Instead, we will chop them once they are roasted enough.

Taking off the skins from the eggplants before grilling.

How do you know if the eggplants are ready for the roasted salad?

The eggplants will get a very dark brown color and collapse down once they are fully roasted. Use a fork to test if they got softer on the inside. If they do, then they are ready. If not, continue to roast until there are no firm parts left in them.

Roasted Eggplant Salad

This salad requires you to add a lot of vinegar, so you can be more generous than the 3 tablespoons indicated in the recipe below. Actually, the combination of crushed garlic and vinegar elevates the aroma and flavor of every roasted vegetable salad (try with roasted red bell peppers).

Roasted Eggplant Salad – Mezze

Recipe by OzgurCourse: Mezze, SaladCuisine: TurkishDifficulty: Easy


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  • 5-6 eggplants, roasted

  • 2-3 garlic cloves, crushed

  • 1 medium-size tomatoes, diced in small cubes

  • 3 tablespoons of vinegar (apple cider is the best, but you can use any type)

  • 5 tablespoons of extra virgin olive oil

  • 1/2 teaspoon salt


  • Place the washed eggplants on baking tray.
  • Cook at 200 °C (390 °F) in the preheated oven for 25-35 minutes, or until they get really soft.
  • Take them off and let cool down for about ten minutes.Cool down the roasted eggplants
  • Peel off the eggplants. (skip this step if you already cut them in strips earlier).
  • Chop the eggplants into tiny cubes.
  • Transfer them into a serving plate.
  • Add the crushed garlic, salt, vinegar, and olive oil.
  • Mix slowly until all the ingredients incorporate.
  • Decorate the top with diced tomatoes.


  • Put the hot eggplants into a cold water-filled bowl. Let them rest for 5 minutes or so. This method will allow you to peel them off effortlessly.
  • You can either roast the eggplants in the oven or grill them over the barbecue. If you prefer the bbq option, you will end up with extra flavor. This delicious eggplant salad is a great companion to Ouzo or Raki.
  • Some also prefer to add roasted green peppers and onions along with the eggplants when preparing this salad.


You can decorate the roasted eggplant salad with chopped fresh parsley or basil. 1 tablespoon would be enough.

Some also prefer to add roasted green peppers and onions along with the eggplants.

Is roasted eggplant salad vegan?

Roasted eggplant salad is fully vegan. Only vegetables are used as ingredients. And the sauce is made from olive oil, garlic, and vinegar.

What flavors go well with eggplant?

Parsley, garlic, thyme, and oregano are the most popular flavor enhancers for eggplants. Note that if you are preparing an appetizer with eggplants, then do not omit garlic and vinegar. Consider them as inseparable twin sisters.

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