Best Roasted Eggplant Salad

Best Roasted Eggplant Salad

Roasted eggplant is a true culinary delight, with its smoky flavor and tender texture making it a perfect base for a healthy and satisfying salad. This recipe combines roasted eggplant with vibrant tomatoes, hearty chickpeas, and either millet or quinoa for a dish that is as nutritious as it is delicious. It’s a versatile salad that can be enjoyed warm or cold, making it an excellent choice for any meal.

Ingredients:

• 500 g eggplants
• 100 g uncooked millet or quinoa
• 360 g tomatoes
• 360 g cooked chickpeas (canned)
• 4 cloves garlic
• 1 bunch parsley
• Olive oil

Directions:

1. Preheat the Oven: Start by preheating your oven to 200°C (fan setting).
2. Prepare the Vegetables: Slice the eggplants into thin rounds and place them on a baking sheet. Quarter the tomatoes and add them to the same sheet. Peel the garlic cloves and add them whole along with the chickpeas.
3. Season and Roast: Season everything with a generous amount of salt and drizzle with olive oil. Toss the ingredients gently to ensure they are well coated. Roast in the preheated oven for about 25 minutes, or until the vegetables are tender and slightly caramelized.
4. Cook the Millet or Quinoa: While the vegetables are roasting, cook the millet or quinoa according to the package instructions. Once cooked, rinse with cold water and set aside to cool.
5. Combine the Ingredients: After the vegetables have cooled slightly, mix them with the cooked millet or quinoa in a large bowl. This combination of textures and flavors creates a satisfying base for the salad.
6. Garnish and Dress: Garnish the salad with freshly chopped parsley for a burst of color and freshness. Dress with your favorite vinaigrette—sun-dried tomato and balsamic vinaigrette is particularly recommended for its rich, tangy flavor that complements the roasted vegetables perfectly.

Serving Suggestions

This salad is not only easy to make but also incredibly versatile. Serve it as a light main dish, a side to grilled meats, or even as a filling for wraps. It’s perfect for meal prep, as it stores well and tastes even better the next day once the flavors have had time to meld.

Nutritional Information

• Prep Time: 15 minutes
• Cooking Time: 25 minutes
• Total Time: 40 minutes
• Calories: 220 kcal per serving
• Servings: 4 servings

Enjoy the delightful flavors of roasted eggplant combined with wholesome ingredients in this easy-to-make salad. Whether you’re hosting a dinner party or looking for a healthy weeknight meal, this roasted eggplant salad is sure to impress!

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