Roasted Eggplant Salad
Roasted Eggplant Salad is a delightful dish featuring tender roasted eggplant mixed with fresh vegetables and herbs. This flavorful salad is a perfect combination of textures and flavors, making it a satisfying and healthy side dish or light meal.
Allowed for Ideal Protein phases 1 to 3.
Serving size
Ingredients
- 2 Large Eggplant
- 2 cups Halved Cherry Tomatoes
- 1 Leek, Finely Diced
- 3 Garlic Cloves, Minced
- 1 tbsp Extra Virgin Olive Oil
- ½ tsp. Salt
- 1½ tsp. Cumin
- 1 tsp. Oregano
- 1 tsp. Paprika
- ½ tsp. Coriander
- 1½ tsp. Sumac
- 3 tbsp. Parsley, Chopped
Preparation
Step 1
Preheat your oven to 400°F (200°C).
Step 2
Cut the eggplant into small cubes and place the cubed eggplant on a baking sheet lined with parchment paper.
Step 3
Drizzle with olive oil and sprinkle with salt. Toss to coat the eggplant evenly with the oil and salt.
Step 4
Roast the eggplant in the preheated oven for about 25-30 minutes, or until it becomes tender and slightly golden brown. Remove from the oven and let it cool.
Step 5
In a large bowl, combine the roasted eggplant, halved cherry tomatoes, diced leek, minced garlic, and the remaining olive oil. Mix well.
Step 6
In a small bowl, whisk together the salt, cumin, dried oregano, paprika, coriander, and sumac. Sprinkle this spice mixture over the eggplant mixture and toss to coat everything evenly.
Step 7
Let the flavors blend by allowing the salad to marinate at room temperature for about 15-20 minutes.
Step 8
Garnish the salad with freshly chopped parsley just before serving.
Step 9
Enjoy!
