Roasted Eggplant Salad

Ingredients

For the eggplants

1 medium eggplants, light and shiny (about 600–700g total)
Salt, for sprinkling

For the coating mixture

3 tbsp cornstarch
4 tbsp cold water
3 tbsp olive oil

For the sauce

2 tbsp mayonnaise
2 tbsp lemon juice
Salt and black pepper, to taste
⅓ cup chopped pickles
2 tbsp chopped herbs (green onion and parsley)

Instructions

Cut the eggplants into chunky cubes and sprinkle generously with salt. Let them sit for 30–60 minutes.
Pat the eggplant dry with a paper towel, pressing gently to remove moisture.
In a small bowl, mix the cornstarch, water, and olive oil.
Toss the eggplant cubes with the mixture until coated (you don’t have to use all of it).
Spread the cubes on a parchment-lined baking tray.
Roast at 220°C (430°F) for 30–35 minutes, flipping halfway if needed.
In a bowl, mix the mayonnaise, lemon juice, salt, pepper, chopped pickles, and herbs.
Once the eggplant has cooled slightly, combine it with the sauce.
Taste and adjust seasoning, then serve warm or cold.

Course Appetizer, Salad, Side Dish

Cuisine Mediterranean, Middle Eastern

Keyword easy roasted eggplant salad, eggplant salad with mayo, eggplant salad with pickles, eggplant salad without tahini, Mediterranean eggplant salad, roasted eggplant salad, roasted eggplant salad recipe

165kcal