Savory Roasted Eggplant Salad
10-Minute Simple Roasted Eggplant Salad Recipe: Easy and Healthy Dish Using April’s Seasonal Eggplant
This recipe features a ‘Roasted Eggplant Salad’ that can be ready in just 10 minutes, using the tender, seasonal eggplant. It’s simple yet sophisticated, perfect for enjoying frequently and a great choice for a diet-friendly meal. Experience the rich flavor of eggplant in this special salad.
Roasted Eggplant Salad Main Ingredients
- 1 Eggplant
- 1/6 Onion
- 5-6 Cherry Tomatoes
Salad Dressing Ingredients
- 1 Tbsp Soy Sauce
- 1 Tbsp Olive Oil
- 1 Tbsp Lemon Preserve
- 1 Tbsp Soy Sauce
- 1 Tbsp Olive Oil
- 1 Tbsp Lemon Preserve
Cooking Instructions
Step 1
First, prepare 1 eggplant. Wash the eggplant thoroughly and slice it diagonally into approximately 1cm thick pieces. This slicing method ensures the eggplant cooks evenly and has a pleasant texture.
Step 2
Place the sliced eggplant in a dry, preheated frying pan. Roast the eggplant on both sides until golden brown without adding any oil. As the eggplant’s moisture evaporates, it develops a chewy texture and a nutty, savory flavor.
Step 3
While the eggplant is roasting, prepare the accompanying ingredients. Finely mince 1/6 of an onion. Take about 5-6 cherry tomatoes, and for garnish, cut 2-3 of them in half.
Step 4
Now, let’s make a delicious salad dressing. In a bowl, combine 1 Tbsp soy sauce, 1 Tbsp olive oil, and 1 Tbsp lemon preserve for a touch of tartness. Mix well to create a simple yet flavorful dressing.
Step 5
Add the minced onion to the prepared dressing and mix thoroughly. Then, generously coat the roasted eggplant with this onion-infused dressing. Gently toss the eggplant to allow the flavors to meld, which will make it even more delicious.
Step 6
Finally, artfully arrange the chopped cherry tomatoes and the halved cherry tomatoes for garnish on top. Your elegant Roasted Eggplant Salad is complete! The combination of fresh vegetables and roasted eggplant will surely whet your appetite.
