Roasted Eggplant Salad: A Nutritious and Flavorful Delight
Welcome back to my blog, where I love sharing delicious and wholesome recipes with all of you! Today, I’m thrilled to introduce a delightful vegan dish that perfectly balances nutrition with tantalizing flavors: Roasted Eggplant Salad. This recipe not only brings out the best in simple ingredients but also is wonderfully easy to prepare, making it a perfect choice for any day of the week.
Ingredients:
- 500g Eggplants: The star of the show, which we’ll roast to perfection.
- 100g Millet or Quinoa: Either grain works beautifully for adding texture and protein.
- 360g Tomatoes: Their juiciness complements the roasted eggplants wonderfully.
- 360g Cooked Chickpeas: For that hearty bite and protein boost.
- 4 cloves Garlic: Adds a subtle zing.
- 1 bunch Parsley: For a fresh, herbal note.
- Olive Oil: Brings everything together with a smooth richness.
Directions:
- Preparation: Start by preheating your oven to 200°C using the fan setting.
- Roast the Veggies: Slice the eggplant into thin rounds and lay them out on a baking sheet. Quarter the tomatoes and add them to the sheet along with whole, peeled garlic cloves and chickpeas. Season everything with salt and give it a generous drizzle of olive oil. Roast in the oven for 25 minutes until everything is beautifully caramelized.
- Cook the Grains: While the veggies are roasting, cook the millet or quinoa as per the package instructions. Once cooked, rinse with cold water to stop the cooking process and cool it down quickly.
- Combine and Garnish: Let the roasted veggies cool slightly, then combine them with the cooked grains in a large mixing bowl. Chop the parsley and sprinkle over the top for a fresh flavor.
- Dressing: I suggest dressing this salad with a vibrant sun-dried tomato and balsamic vinaigrette, but feel free to use your favorite dressing.
Nutritional Info:
- Calories: Approximately 220 kcal per serving.
- Servings: Makes 4 servings.
Total Time:
- Prep Time: 15 minutes
- Cooking Time: 25 minutes
- Total Time: 40 minutes
This Roasted Eggplant Salad is not just a treat for your taste buds but also a colorful addition to your meal that’s packed with nutrients. It’s perfect as a standalone meal or as a side dish to complement your main course. The combination of hearty chickpeas, robust eggplant, and fluffy grains ensures that every bite is satisfying.
Feel free to share your thoughts in the comments below or on social media if you give this recipe a try. I love hearing from you and seeing the wonderful dishes you create from these recipes!
Happy cooking, and enjoy your Roasted Eggplant Salad!
Roasted Eggplant Salad
- Total Time: 40 minutes
- Yield: 4 1x
Description
The combination of roasted eggplant, chickpeas, and tomatoes creates a hearty and flavorful salad that is both satisfying and nutritious. This dish is perfect for those looking for a healthy and delicious meal that is easy to prepare.
The roasted vegetables add a depth of flavor, while the fresh parsley and vinaigrette bring a refreshing touch. This salad is versatile and can be enjoyed as a main dish or a side. Whether you’re hosting a summer barbecue or looking for a quick lunch option, this Roasted Eggplant Salad is sure to impress.
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
Instructions
Preheat the oven to 200°C (fan setting).
Slice the eggplant into thin rounds and place them on a baking sheet.
Quarter the tomatoes and add them to the baking sheet.
Add the whole (peeled) garlic cloves and chickpeas.
Season with salt and generously drizzle everything with olive oil.
Roast in the oven for 25 minutes.
Meanwhile, cook the millet or quinoa according to package instructions. Rinse with cold water once done.
Once the vegetables have cooled, mix them with the cooked millet or quinoa.
Garnish with chopped parsley.
Dress with your favorite vinaigrette (suggested: sun-dried tomato and balsamic vinaigrette).
- Prep Time: 15 minutes
- Cook Time: 25 minutes
Nutrition
- Calories: 220 kcal