Elegant Eggplant Salad
This elegant eggplant salad is a warm salad consisting of roasted eggplant, fresh mint, red chilies, and a light vinaigrette.
The best part is, it’s very easy to make and only uses one pan!
Serve alone for lunch, or as part of a larger meal.
- Prep Time15 min
- Cook Time30 min
- Total Time45 min
- Yield2 servings for lunch, 4 as a side salad
Ingredients
- 1 large globe eggplant
- 2 tablespoons + 1 tablespoon olive oil
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 tablespoon white wine vinegar
- 1/2 teaspoon white sugar (or honey)
- 1 small bunch fresh mint leaves
- 1 mild red chili, sliced (or 1 pinch chili flakes)
- 1 cup Greek yogurt
- Olive oil and flaky salt to garnish
Preparation
Preheat oven to 400°F.
Trim stem off of eggplant. Cut eggplant into 3 planks, top to bottom. Cut each plank into four strips, then cut into cubes.
Transfer to a baking sheet and toss the cubes in the 2 tbsp of olive oil, then the salt and pepper. Transfer to oven and cook for 30 minutes, flipping once halfway through.
Meanwhile, in a small bowl, mix together the remaining olive oil, vinegar, and sugar.
Let eggplant cool for 5 minutes, then toss together on the baking tray with the dressing, mint leaves, and chilies.
Smear the yogurt onto the bottom of a serving platter. Tumble the eggplant on top. Season with a pinch of flaky salt if desired and drizzle over any juices left over on the tray as well as a bit of olive oil.
Serve immediately. Enjoy!
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