Don’t be intimidated by the long prep time of this recipe – while the eggplant roasts you can take a long, hot shower. An added bonus of this recipe: It can be made in advance and served cold or at room temperature.
Easy Eggplant Salad With Roasted Garlic Vinaigrette
| Serves 4 |
223 calories per serving
- 1 large eggplant
- 1 medium white onion
- 4 ounces carrots, chopped (about 1/2 cup)
- 2 medium tomatoes, chopped into roughly 1 inch pieces
- 1 14 ounce can water-packed artichoke hearts, quartered
- 12 – 16 pitted olives such as Kalamata, Niçoise, and/or green Sevillano
- 1 ounce sun dried tomatoes, diced (about 1/4 cup loosely packed)
- 1 ounce Parmesan cheese, grated + additional to taste
- 2 tablespoons roasted garlic olive oil*
- 2 tablespoons balsamic vinegar
- Several drops agave syrup, or 1/4 teaspoon sugar
- Salt & fresh ground pepper to taste
*Many grocery stores now carry ready-made garlic olive oil. I love O Olive Oil‘s, which exudes the mellow sweetness of roasted garlic with no bitter aftertaste. For the best flavor, I suggest sticking with brands that use all natural ingredients rather than extracts and flavorings. Or, you can make your own.
Prepare the eggplant and onion: Preheat the oven to 375°. Wrap the eggplant in aluminum foil and place on a baking sheet lined with foil or parchment paper. Peel and chop the onion into roughly 1/2 – 1 inch pieces and arrange on the sheet in a single layer next to the eggplant. Sprinkle the onion generously with salt and pepper.
Roast the eggplant and onion for about 25 minutes, or until the onion is well browned around the edges. Transfer the onions from the tray to a serving bowl. Return the eggplant to the oven and roast for another 20 minutes or until it is very tender (that is, a dull knife can easily glide through it).
Make the dressing: In a small bowl or measuring cup, whisk the dressing ingredients together until well combined. Taste-test the dressing on a piece of eggplant. Adjust the seasonings according to your preferences.
Assemble the salad: Chop the eggplant into roughly 1/2 – 1 inch pieces and add to the bowl along with the remaining salad ingredients. Drizzle the dressing over the salad and toss lightly. Add salt and fresh ground pepper to taste, and toss again. Serve with additional Parmesan cheese on the side, and enjoy!