Roasted Eggplant Salad

Ingredients

• 2 large eggplants (about 1 kg / 2.2 lbs) 2 large eggplants (about 1 kg / 2.2 lbs)
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 2 tablespoons lemon juice 2 tablespoons lemon juice
• 3 tablespoons olive oil 3 tablespoons olive oil
• Salt and pepper to taste Salt and pepper to taste
• 2 tablespoons fresh parsley, chopped 2 tablespoons fresh parsley, chopped
• 1 tablespoon fresh dill, chopped 1 tablespoon fresh dill, chopped

Nutrition

• Calories (kcal / KJ): 120 kcal / 502 KJ
• Fat (total, saturated): 9g, 1g
• Carbohydrates (total, sugars): 10g, 5g
• Protein: 2g
• Fiber: 5g
• Salt: 0.5g

Preparation

1. 1.
   Preheat the oven to 200°C (400°F).
2. 2.
   Prick the eggplants with a fork and place them on a baking sheet.
3. 3.
   Roast the eggplants in the preheated oven for about 45 minutes, or until the skin is charred and the flesh is soft.
4. 4.
   Remove the eggplants from the oven and let them cool slightly.
5. 5.
   Peel off the charred skin and discard it.
6. 6.
   Place the roasted eggplant flesh in a colander and let it drain for about 15 minutes to remove excess moisture.
7. 7.
   Transfer the drained eggplant to a bowl and mash it with a fork or potato masher until smooth.
8. 8.
   Add minced garlic, lemon juice, olive oil, salt, and pepper to the mashed eggplant. Mix well to combine.
9. 9.
   Stir in the chopped parsley and dill.
10. 10.
    Adjust the seasoning if needed.
11. 11.
    Cover the bowl and refrigerate the salad for at least 1 hour to allow the flavors to meld.
12. 12.
    Serve chilled and garnish with additional fresh herbs if desired.

Treat your ingredients with care...

• Eggplants — Make sure to prick the eggplants with a fork before roasting to prevent them from bursting in the oven.

Tips & Tricks

• For a smokier flavor, you can grill the eggplants instead of roasting them in the oven.
• Add a pinch of cayenne pepper for a spicy kick.
• Serve the salad with warm pita bread or toasted baguette slices.
• Customize the salad by adding chopped tomatoes or roasted red peppers.
• Drizzle some extra virgin olive oil on top before serving for an extra touch of richness.

Serving advice

Serve the Roasted Eggplant Salad chilled as a side dish or spread it on crusty bread for a delicious appetizer. Garnish with fresh herbs and a drizzle of olive oil for an attractive presentation.

Presentation advice

To enhance the presentation, serve the salad in a shallow bowl and sprinkle some chopped parsley and dill on top. Accompany it with a basket of warm bread for a complete dining experience.