Description
A fresh and colorful summer Eggplant Salad bursting with roasted flavors, juicy tomatoes, and fragrant basil. Perfect as a side dish for barbecues or a light and wholesome lunch on its own.
Ingredients
Scale
- 2 medium eggplants, diced (around 4 cups) – zucchini can be used as a lighter alternative
- 1 cup cherry tomatoes, halved
- 1 small red onion, finely chopped
- 1/4 cup fresh basil, chopped
- 1/4 cup extra virgin olive oil
- 2 tablespoons balsamic vinegar
- Salt and pepper to taste
Instructions
- Preheat oven to 425°F (220°C).
- Toss diced eggplant with olive oil, salt, and pepper. Spread evenly on a baking sheet and roast for 20–25 minutes until golden and tender.
- In a large bowl, mix cherry tomatoes, red onion, and fresh basil.
- Let roasted eggplant cool slightly, then add to the bowl of vegetables.
- Drizzle balsamic vinegar over the salad and toss gently to combine.
- Let sit for 10 minutes before serving for best flavor. Serve warm, room temperature, or chilled.
Notes
For extra flavor, grill the eggplant instead of roasting to add a smoky note. Avoid overcrowding the baking sheet so the eggplant caramelizes properly.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 120
- Sugar: 6g
- Sodium: 90mg
- Fat: 9g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 4g
- Protein: 2g
- Cholesterol: 0mg
Keywords: eggplant salad, roasted eggplant, summer salad, basil, vegetarian