Roasted Eggplant Salad
This hearty eggplant salad is delicious served warm or cold. Summer is the best time for eggplant so it’s a perfect way to show them off during peak season.
4 Japanese eggplants
for the eggplant marinade:
4 cloves garlic, minced
1 teaspoon crushed red pepper
1 teaspoon coriander
½ teaspoon cumin
2 tablespoons finely chopped preserved lemon
½ cup olive oil
for the salsa verde:
1 cup finely chopped cilantro
2 tablespoons finely diced preserved lemon
½ teaspoon coriander
⅓ cup finely diced red onion
⅓ cup capers
⅔ cup olive oil
to finish:
½ cup toasted pine nuts
4 sprigs fresh-picked mint
4 sprigs fresh-picked cilantro
1. Preheat oven to 425°F.
2. In a small mixing bowl, combine the ingredients for the eggplant marinade. Then, cut the Japanese eggplant lengthwise and place on a sheet tray. Coat the eggplant with the marinade, then place in the oven for 20 to 30 minutes (time may vary depending on oven). Once eggplant is crisp on the outside, remove from oven and let cool.
3. In a small mixing bowl, combine the ingredients for the salsa verde.
4. Once eggplant has cooled, generously drizzle the salsa verde over the eggplant, then sprinkle the pine nuts, mint, and cilantro over the eggplant and salsa verde to finish.
Originally featured in 5 Inspired Salads for Summertime
