This Mediterranean Roasted Eggplant Recipe is jam-packed with summers bountiful produce and can be made in advance - grab your fork and dig into delicious!
This salad was even better the next day as the Eggplant had absorbed all the gorgeous flavours from the roasted tomatoes, garlic and lemon, just make sure you take out the parmesan crisps as they will go soggy.
You Will Need
How to Make this Salad
Step 1 - Roast the Eggplants
Preheat your oven to 220°C 450°F
Wash your eggplants, cut off the tops and bottoms then cut them into large chunks (approximately 2-3 cms).
It is up to you if would like to salt your eggplants, salted eggplant is creamier and more luscious, while unsalted eggplant is firmer and meatier.
I prefer mine creamier, but it is entirely up to you, you will have to allow the extra time to do this (approximately 40-60 minutes) for step-by-step instructions - How to Salt Eggplant.
Arrange your eggplants in a large baking tray lined with baking paper, drizzle the ¼ cup of olive oil on top and toss until well combined.
Place in the middle part of your oven and roast your eggplants for approximately 30-40 minutes, turning on a regular basis until the eggplants are golden and soft. Remove from the oven when ready and allow to cool.
Step 2- Make the Parmesan Crisps
While your eggplant is roasting place tablespoons of the coarsely grated parmesan on a baking tray that has been lined with baking paper and flatten (make sure that they are spaced at least 2cm apart).
Then place it in your hot oven for approximately 5 minutes or until crisp and golden. Take them out when they are done and allow them to cool.
Step 3 - Roast the Cherry Tomatoes
Once your crisps are done you can go ahead and roast your cherry tomatoes.
First, wash your cherry tomatoes, pat them dry and place them in a small lined baking tray, sprinkle with salt and 2 tablespoons of olive oil. Place the 2 garlic cloves in the corner of the tray.
Roast in your oven until they have just started to collapse and burst (approximately 10-15 minutes). Allow it to cool.
Step 4 - How to Assemble This Salad
Place the roasted eggplant, the roasted tomatoes (along with the tomato juices), the basil and parsley in a large mixing bowl, mince the roasted garlic and add it your bowl.
Pour over the lemon juice and mix well until combined.
After you have tasted your salad then decide if it needs any salt, pepper or any additional oil, adjust flavourings according to your taste.
Arrange the salad in a large bowl and scatter the parmesan crisp on top to garnish. Serve and enjoy.
Serving Suggestions 🍽
This Mediterranean Roasted Eggplant Recipe is great to serve with barbecued meats, especially lamb, we served ours with some lamb cutlets. There is just something about roasted eggplant and barbecue lamb that is just magic!
This salad is just wonderful as a sandwich filling on a good sourdough or on ciabatta bread rolls.
A great salad to take on a picnic or for packed lunches as it travels well or to meal prep for weekday lunches.
Tips and Questions
How to Choose Eggplants
- Look for eggplant with a glossy skin and no soft spots, cuts or bruises. Choose eggplants that have taut smooth skin and avoid the ones with dull and wrinkled skin. Make sure your eggplants are firm to the touch and feel heavy.
- Look at the green leaves at the top to make sure that they are fresh and green and avoid any with brown, mouldy or dried leaves.
- Use your eggplant within a few days of purchase to avoid bitterness. Be careful when storing as if they become too cool then their seed will harden and their flesh will become bitter. However, leaving them in the heat for too long will cause their moisture to evaporate and flesh to soften.
Handy Tips
- Do not add any salt, pepper or oil until you have tasted your salad. I find that if I have salted the eggplant, roasted it in the oil, and added the tomato juices and lemon juice that it doesn’t need anything else.
- You can roast your vegetables and cook your parmesan crisps the day before so that all you have to do on the day is to chop your herbs, mince your garlic, add your lemon juice, mix and serve with the parmesan crisps on top.
- This salad tastes even better if you allow the flavours to develop for an hour or two.
Can I Make This Salad in Advance?
- The dressing can be made several days in advance and kept in a glasse sealed container in the fridge (without the garlic as it will spoil). Just bring it to room temperature beforehand, add the minced garlic, shake well and then pour over your salad.
- You may roast the vegetables the day before and keep them in separate airtight containers in the fridge.
- The parmesan crisps can also be made the day before and kept in an air tight container in your pantry. Make sure that are completely cool before you store them, otherwise they will be soften. If that happens try heating them up in your oven at a low temperature.
- The herbs are best chopped fresh on the day.
- If you leave out the herbs and parmesan crisps you can make it several hours in advance and just add them to the salad just before serving to maintain their freshness.
More Eggplant Recipes to Try...
Recipe Card
Ingredients
- 1 kg eggplants (approximately 4 medium)
- ¼ cup olive oil
- ¼ cup coarsely grated parmesan
- 500 grams cherry tomatoes (approximately 4 cups)
- 2 tbsps olive oil
- 2 cloves garlic
- ¼ cup chopped parsley
- 2-3 tbsps chopped basil
- ¼ cup lemon juice
Instructions
- Preheat your oven to 220°C (450°F)
- Wash and trim your eggplants, cut into large chunks. Salt them for a creamier texture, don't salt them for a firmer, meatier texture.*
- Arrange your eggplants in a large baking tray, drizzle with the ¼ cup of olive oil and toss until well combined.
- Place in the middle part of your oven and roast your eggplants for approximately 30-40 minutes, turning on a regular basis until the eggplants are golden and soft. Remove from the oven when ready and allow to cool.
- Place tablespoons of the grated parmesan on a baking tray that has been lined with baking paper and flatten. Then place it in your hot oven for approximately 5 minutes or until crisp.
- Wash your cherry tomatoes, pat dry and place them in a small lined baking tray, sprinkle with salt and 2 tablespoons of olive oil. Place the 2 garlic cloves in the corner of the tray.
- Roast in your oven until they have just started to collapse and burst (approximately 10-15 minutes).
- Place the roasted eggplant and tomato with their juices, the basil and parsley in a large mixing bowl, mince the roasted garlic and add it your bowl, pour over the lemon juice and mix well until combined.
- After you have tasted your salad then decide if it needs any salt, pepper or any additional oil, adjust flavourings according to your taste.
- Arrange the salad in a large bowl and scatter the parmesan crisp on top to garnish. Serve and enjoy.
Notes
- Personally I like the creamy lusciusness of an eggplant that has been salted but its is entirely up to you if you would like to take the time needed to do this, you will need and additional 40-60 minutes for salting. I have included step by step instructions here - How to Salt Eggplant.
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