Roasted Eggplant and Mushroom Salad
Delicious Roasted Vegetable Salad with Eggplant and Mushrooms, No Special Dressing Needed!
I’ve been enjoying making salads frequently these days. I find that I don’t need to prepare any special dressing; a simple drizzle of olive oil and balsamic glaze is more than enough to make it delicious. I picked up an eggplant from the garden, along with a leek, bought a zucchini from the market, and a pack of mushrooms. Instead of using a lot of oil in the pan, I lightly brushed it onto the vegetables and roasted them to create this wonderfully tasty salad.
Ingredients- 1 Leek
- 1 pack of Oyster mushrooms (approx. 150g)
- 1 Eggplant (medium-sized)
- 1 Zucchini or similar squash
- 3 Tbsp Olive oil
- 1/2 tsp Salt
- Balsamic glaze (to taste)
Cooking Instructions
Step 1
First, prepare the fresh vegetables for your salad. You’ll need 1 leek, 1 eggplant, 1 zucchini, and 1 pack of oyster mushrooms. Wash them all thoroughly.
Step 2
Wash the leek well and then cut it into pieces about 3 to 4 cm long. Cutting them into these lengths will help them retain a nice texture when roasted and absorb flavors well.
Step 3
For the zucchini, wash it thoroughly and then slice it diagonally or into half-moons, about 0.5 to 1 cm thick. Slicing them at this thickness prevents them from becoming too mushy when cooked.
Step 4
Wash the eggplant and slice it diagonally, similar to the zucchini, to about 0.5 to 1 cm thickness. Eggplant becomes wonderfully tender and creamy when roasted, making it a perfect addition to salads.
Step 5
Trim the tough ends from the oyster mushrooms. Rinse them lightly under running water and shake off as much excess water as possible. Gently separate the mushrooms into smaller clusters – avoid breaking them up too much, as this helps retain their texture and flavor.
Step 6
Heat a pan over medium heat. Lightly brush about 1 Tbsp of olive oil onto the pan, using a paper towel to spread it evenly. This prevents sticking and ensures even roasting. Place the sliced eggplant in the pan and roast until golden brown and tender on both sides. You’ll know they’re ready when they’re softened and have nice browned edges.
Step 7
Add a little more olive oil to the same pan, wiping it with a paper towel, and then add the sliced zucchini. Roast until golden brown and slightly tender on both sides. The zucchini will turn slightly translucent and develop a beautiful golden hue.
Step 8
Finally, add the mushrooms and leeks to the pan. Add a touch more olive oil if needed, and roast over medium-low heat, turning them occasionally, until nicely browned and tender. The mushrooms will release their fragrant aroma as they cook, and the leeks will become sweeter with a hint of char.
Step 9
Arrange the roasted vegetables on a large platter or in a bowl. Allow them to cool slightly, just enough so they are warm rather than hot. This step helps each vegetable maintain its individual texture and flavor.
Step 10
Once the roasted vegetables have cooled a bit, add 3 tablespoons of olive oil and 1/2 teaspoon of salt to the bowl with the vegetables. Gently toss everything together to coat evenly. This seasoning enhances the natural flavors of the vegetables without overpowering them. Taste and adjust the salt if necessary.
Step 11
Arrange the seasoned vegetables attractively on serving plates. Finish by drizzling balsamic glaze over the top, according to your preference. This visually appealing and incredibly flavorful roasted eggplant and mushroom salad is now ready to be enjoyed!
