Roasted eggplant with lemon
Salads, Sauces & Dressings

Roasted Eggplant Salad (VIDEO)

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This Roasted Eggplant Salad is ideal for dipping with fresh bread. It's an incredible first course and ideal to accompany any dish. It's very healthy and if you are a fan of eggplants you will love this recipe.

roasted eggplant salad

Roasted Eggplant Salad: ideal for dipping fresh bread

Eggplant is a vegetable that you either love or hate. I love her, but I have to say that sometimes it's hard for me to know what to do with her. Very recently, I shared a roasted green pepper salad (Hmiss), a typical Algerian dish, which I love and make very often. This is very similar, but it's made with eggplants.

This Roasted Eggplant Salad is accompanied by a good splash of quality extra virgin olive oil, a splash of lemon juice and last but not least, a good loaf of bread freshly out of the oven.

Ingredients you need to make this Eggplant Salad

To make this recipe, you need just a few ingredients, but a little bit of time to roast the vegetables.

  • Eggplant: you need two eggplants
  • Green bell pepper: a long green pepper or also called Italian pepper
  • Garlic: you need 3 garlic cloves
  • Olive oil: the best olive oil you have access to, you need 60 milliliters
  • Parsley: parsley to decorate (optional)
  • Lemon:: if you like it, you can add a splash of lemon juice (optional)
  • Salt and pepper

How to make Roasted Eggplant Salad

Turn the oven on up and down heating mode (without fan) to 250º degrees.

Prick the eggplants with a knife on all sides to cook the inside. Wrap the garlic cloves unpeeled in aluminum foil. On a baking rack, put the eggplants, pepper and garlic. Bake for about 35–40 minutes, halfway through baking, turn the eggplants and peppers.

When you take the vegetables out of the oven, cover them with aluminum foil so that the eggplants cook well inside with the steam and let them rest for about 15 minutes (out of the oven).

Remove the skin from the eggplants and the green pepper (also its seeds) and peel the garlic. Now chop the vegetables, add the olive oil, salt and pepper to taste.

Garnish with fresh parsley, add a squeeze of lemon juice and serve with a loaf of bread.

Enjoy, Bismillah!

You can store this salad for about 4 days in the refrigerator. The next day it's even better. 🙂

Video Recipe for Eggplant Salad

To make this recipe a little more visual and easy to follow, I have made a video on how to make this Roasted Eggplant Salad recipe.

Save this Roasted Eggplant Salad recipe on Pinterest!

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If you like this Algerian recipe, check out the following recipes

If you like this Algerian recipe, you will love the following Algerian recipes

  • You are going to love this easy recipe to make Chicken with Chickpeas in a delicious homemade tomato sauce (Chtitha Djedj). It's an Algerian recipe that you can prepare in an hour or less, making it ideal for days when you don't have much time to cook, but want to serve a nutritious and delicious meal.
  • This classic Algerian dish: Tajine Zitoune or also Chicken Tajine, chicken made in a sauce with olives, very aromatic and with a sweet touch. 
  • Try this recipe to make Algerian Dolma, it's zucchini and potatoes stuffed with minced meat in a simple but delicious sauce. It's easy to make, healthy and above all delicious.
  • If you love pizza, you can't miss this Pizza Carrée. It's a pizza with a delicious base, it's different from the ones you have tried, and has a very basic tomato sauce on top. It's decorated with black olives and no matter how simple it may seem, you will love it. You can add cheese, tuna or any ingredient you fancy.
  • If you prefer Cocas, try this Algerian Coca, filled with a spiced tomato and onion sauce. You can add ingredients such as pieces of chicken breast or cheese.

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Roasted Eggplant Salad

Roasted Eggplant Salad

Recipe by Oum Bilal

This Roasted Eggplant Salad is ideal for dipping with fresh bread. It's an incredible first course and ideal to accompany any dish. It's very healthy and if you are a fan of eggplants you will love this recipe.

Course: Ensalada, acompañanteCuisine: AlgerianDifficulty: Easy
0 from 0 votes
Servings

4

servings
Preparation time

10

minutes
Rest time

15

minutes
Baking time

35

minutes
Total time

1

hour 

5

minutes
Cooking mode

Keep your device screen on

Ingredients

  • 2 2 eggplants

  • 1 1 long green bell pepper

  • 3 cloves 3 garlic

  • 60 milliliters 60 olive oil

  • fresh parsley (optional)

  • lemon (optional)

Instructions

  • Turn the oven on up and down heating mode (without fan) to 250º degrees.
  • Prick the eggplants with a knife on all sides to cook the inside. Wrap the garlic cloves unpeeled in aluminum foil. On a baking rack, put the eggplants, pepper and garlic. Bake for about 35–40 minutes, halfway through baking, turn the eggplants and peppers.
  • When you take the vegetables out of the oven, cover them with aluminum foil so that the eggplants cook well inside with the steam and let them rest for about 15 minutes (out of the oven).
  • Remove the skin from the eggplants and the green pepper (also its seeds) and peel the garlic. Now chop the vegetables, add the olive oil, salt and pepper to taste.
  • Garnish with fresh parsley, add a squeeze of lemon juice and serve with a loaf of bread.
  • Enjoy, Bismillah!

Video Recipe

Notes

  • You can store this salad for about 4 days in the refrigerator. The next day it's even better. 🙂
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