Flavorful Roasted Eggplant Salad
[Easy Home Cooking Recipe] A Revelation for Eggplant Lovers: Making Roasted Eggplant Salad
Transforming ordinary eggplant into a stunning brunch dish is pure magic! Introducing a recipe for a mouthwatering roasted eggplant salad that will make even eggplant skeptics rethink their preferences. The slightly chewy exterior and tender, juicy interior of the roasted eggplant, combined with fresh vegetables and a rich dressing, will bring pure happiness to your palate. Perfect for a special brunch or a light meal!
Main Ingredients
- 2 eggplants
- 20-30 cherry tomatoes
- A handful of fresh lettuce
- 4 cloves garlic
- A pinch of garlic powder
- A pinch of salt
- A pinch of pepper
- 1 Tbsp lemon juice
- 1/2 zucchini
- Olive oil, for cooking
Special Dressing Ingredients
- 3 Tbsp olive oil
- 3 Tbsp soy sauce
- 3 Tbsp water
- 2 Tbsp balsamic glaze
- 1 Tbsp sesame oil
- 1 Tbsp honey
- 1 Tbsp minced garlic
- 1 stalk green onion or scallion (finely chopped)
- 3 Tbsp olive oil
- 3 Tbsp soy sauce
- 3 Tbsp water
- 2 Tbsp balsamic glaze
- 1 Tbsp sesame oil
- 1 Tbsp honey
- 1 Tbsp minced garlic
- 1 stalk green onion or scallion (finely chopped)
Cooking Instructions
Step 1
Hello everyone! Today, we’re making ‘Roasted Eggplant Salad,’ a recipe inspired by and enhanced from YouTube’s ‘JunTV’. This recipe allows you to create a generous and elegant home brunch. Shall we try it together? First, let’s introduce today’s stars, whose freshness is evident just by looking at them!
Step 2
Wash the eggplants thoroughly, remove the stems, and cut them into three equal lengthwise pieces, about 1.5-2cm thick. Slice the zucchini to a similar thickness as the eggplant. Prepping them now will make the next steps much smoother.
Step 3
Sprinkle garlic powder, salt, and pepper evenly on both sides of the prepared eggplant and zucchini. If you don’t have garlic powder, you can rub whole garlic cloves directly onto the eggplant or zucchini for a subtle garlic aroma. This step significantly enhances the ingredients’ flavor.
Step 4
Now, let’s prepare the ingredients that will add a refreshing touch to our salad! Slice the whole garlic cloves thinly and halve or quarter the cherry tomatoes into bite-sized pieces. You can also leave the cherry tomatoes whole or slice them lengthwise, depending on your preference for presentation. How you cut them will affect the salad’s texture and appearance, so pay attention to making it look beautiful!
Step 5
If you have tomato sauce, lightly brush it onto the eggplant. If not, place the sliced cherry tomatoes on top of the eggplant and gently squeeze their juice over the eggplant. Afterward, drizzle olive oil evenly over the front and back of the eggplant. This process allows the eggplant to absorb various flavors better as it roasts, resulting in a moist and delicious salad. Let it sit for a moment for the flavors to meld.
Step 6
Now, preheat a grill pan over medium heat and add a little olive oil. Place the seasoned and sauced eggplants onto the pan and roast them until golden brown and tender on both sides. It’s crucial to roast them slowly until the outer surface is soft and develops a tempting brown color.
Step 7
The more distinct grill marks you achieve, the more appetizing and professional your salad will look. Carefully control the heat to create beautiful grill marks on all sides of the eggplant.
Step 8
Once the eggplant is roasted, let it cool slightly on the pan. Then, place the cherry tomatoes that were on the eggplant, along with the prepared zucchini, onto the grill pan and roast them until they are also nicely browned. This process further enhances the natural sweetness of the vegetables, enriching the salad’s flavor.
Step 9
From the well-roasted eggplants, cut the pieces that were cut into three lengthwise sections (excluding the middle piece) into attractive, bite-sized portions. This adds a richer texture and varied shape to your salad.
Step 10
Now, let’s make the special dressing that will be the star of our salad! In a bowl, combine olive oil, soy sauce, water, balsamic glaze, sesame oil, honey, minced garlic, and finely chopped green onions (or scallions). Stir everything together until well combined. A simple yet rich-flavored dressing is complete!
Step 11
In a large mixing bowl, add the lettuce torn into bite-sized pieces. Then, add the sliced garlic, roasted cherry tomatoes, roasted zucchini, and the bite-sized roasted eggplant pieces. Gradually pour in the prepared special dressing while tasting and adjusting the seasoning to your preference. Gently toss to ensure the vegetables are evenly coated with the dressing. You can adjust the amount of dressing to your liking.
Step 12
Now it’s time to choose your favorite beautiful serving dish and artfully arrange the delicious roasted eggplant salad. A salad that looks as good as it tastes is ready! We added some ricotta cheese from home to enhance the richness and creaminess. Feel free to add your favorite cheeses or nuts to create your own personalized salad.
Step 13
This finished roasted eggplant salad is perfect for brunch with freshly baked bread, or it pairs wonderfully with a soft omelet or savory ham. Enjoy it with your other favorite dishes to create a diverse and delightful meal! Enjoy a tasty and healthy meal!
