This smoky, flavorful salad is a delicious way to enjoy eggplant. It’s perfect as a side dish or light lunch.
Ingredients:
1 large eggplant, diced
2 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup chopped red onion
1/4 cup chopped fresh parsley
1/4 cup crumbled feta cheese
2 tablespoons lemon juice
1 tablespoon tahini
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss eggplant with olive oil, salt, and pepper on a baking sheet.
3. Roast for 20-25 minutes, or until tender and golden brown, stirring occasionally.
4. Let cool slightly, then transfer to a bowl.
5. Add red onion, parsley, feta, lemon juice, and tahini. Toss to combine.
6. Serve warm or at room temperature.
Tips:
* For extra flavor, add a pinch of smoked paprika or cumin to the eggplant before roasting.
* Substitute goat cheese for feta if desired.
* Drizzle with a balsamic glaze before serving for a touch of sweetness.
* This salad can be made ahead of time and stored in the refrigerator for up to 2 days.
#roastedeggplantsalad #saladspiration #saladinspiration
