Roasted Eggplant Salad

Roast Eggplant Salad 2
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.

Recipe Author:

Ruby De Grut


  • 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
View Method Roasted Eggplant Salad


  1. Preheat oven to 200°C. Line baking tray with baking paper.
  2. Add eggplant and mix with ½ the olive oil.
  3. Sprinkle over the sumac, cumin, salt and pepper.
  4. Drizzle the remaining oil over and turn to coat the eggplant in spices.
  5. Place in the preheated oven for 25-30 minutes until well roasted.
  6. To prepare the dressing mix all ingredients in a small jar.
  7. 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.
View Ingredients Roasted Eggplant Salad
View Method Roasted Eggplant Salad
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