Roasted Eggplant Salad
A fresh Mediterranean style salad
Tossed with tender roasted eggplant, cherry tomatoes and fresh herbs this delicious vegan recipe is the perfect summer salad option.
Ingredients
- 2 eggplants cut into 4cm chunks
- 3 Tbsp olive oil
- 1 Tbsp sumac
- 2 tsp cumin seeds
- 1 tsp salt and freshly ground black pepper
- ½ cup pitted, halved Sicilian olives
- 200g sliced cherry tomatoes
- ½ cup fresh Italian parsley
- ½ cup chopped coriander
- ½ red onion thinly sliced
- 3 cups of rocket or salad mix
- ¼ cup roasted, salted pistachios (optional)
Balsamic Dressing
- 3 Tbsp balsamic vinegar
- 1 tsp sumac
- 2 Tbsp olive oil
- 2 Tbsp maple syrup
Method
- Preheat oven to 200°C. Line baking tray with baking paper.
- Add eggplant and mix with ½ the olive oil.
- Sprinkle over the sumac, cumin, salt and pepper.
- Drizzle the remaining oil over and turn to coat the eggplant in spices.
- Place in the preheated oven for 25-30 minutes until well roasted.
- To prepare the dressing mix all ingredients in a small jar.
- Place the roasted eggplant, tomatoes, olives, parsley and coriander in a bowl and stir through the dressing. Gently mix through the rocket or salad mix and sprinkle the pistachios over the top to serve.
