Roasted Eggplant Salad Recipe | Yummly
My FeedArticlesMeal PlannerNewPantry-Ready RecipesNewBrowseYummly ProGuided RecipesSmart Thermometer
Saved Recipes
New Collection
All Yums
Breakfasts
Desserts
Dinners
Drinks
Sides
PrivacyTermsInterest-Based AdsCopyrightDo Not Sell My Personal InformationSitemap
AboutCareersContact UsFAQs
BookmarkletYum Button
PrivacyTermsInterest-Based AdsCopyrightDo Not Sell My Personal InformationSitemap

®/™©2021 Yummly. All rights reserved.Part of the Whirlpool Corp. family of brands

This online merchant is located in the United States at 883 E. San Carlos Ave. San Carlos, CA 94070.

MSRP is the Manufacturer's Suggested Retail Price, which may differ from actual selling prices in your area.

Roasted Eggplant Salad

YUMMLY(5)
Kathy Henson: "We really liked this! Very easy, different and de…" Read More
21Ingredients
50Minutes
310Calories
Make It Now
Add to Meal Planner
Add to Meal Planner

Description

Roasted eggplant halves plated with two sauces, fresh cherry tomatoes, and feta cheese. This dish tastes like it came from a Mediterranean restaurant.

Ingredients

US|METRIC
2 SERVINGS
  • 1 eggplant
  • 1 teaspoon extra virgin olive oil
  • salt (to taste, for eggplant)
  • black pepper (to taste, for eggplant)
  • 1/4 cup plain Greek yogurt
  • 1/8 teaspoon garlic powder
  • 1 dash cayenne
  • salt (to taste, for yogurt)
  • black pepper (to taste, for yogurt)
  • 2 tablespoons Tahini
  • 2 tablespoons cold water
  • 1/2 lemon (juiced)
  • 1/4 teaspoon cumin
  • 1/4 teaspoon honey
  • salt (to taste, for tahini)
  • black pepper (to taste, for tahini)
  • 1/4 cup cherry tomatoes (halved)
  • 3 tablespoons crumbled feta cheese
  • 1 tablespoon pine nuts (toasted)
  • 4 mint leaves (minced)
  • hot sauce (to taste, optional)
    • Did you make this?
    Add All to Shopping List
    Add to Meal Planner

    Directions

    1. Preheat the oven to 400°F. Line a baking sheet with parchment paper.
    2. Cut the eggplant in half lengthwise and place cut side up on the prepared baking sheet. Rub with the olive oil and sprinkle liberally with the salt and black pepper.
    3. Roast the eggplant on middle rack of oven until tender, 27-30 minutes. While eggplant bakes, prepare the dressings.
    View 4 More StepsDiscover more recipes from Yummly

    NutritionView More

    310Calories
    Sodium62% DV1490mg
    Fat26% DV17g
    Protein22% DV11g
    Carbs13% DV38g
    Fiber60% DV15g
    Calories310Calories from Fat150
    % DAILY VALUE
    Total Fat17g26%
    Saturated Fat4.5g23%
    Trans Fat
    Cholesterol15mg5%
    Sodium1490mg62%
    Potassium1070mg31%
    Protein11g22%
    Calories from Fat150
    % DAILY VALUE
    Total Carbohydrate38g13%
    Dietary Fiber15g60%
    Sugars9g18%
    Vitamin A10%
    Vitamin C60%
    Calcium30%
    Iron30%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Recipe Tags

    Reviews(5)

    Connect to Yummly to review this recipe
    Kathy Henson 2 months ago
    We really liked this! Very easy, different and delicious!!
    Ayman El Farouki 3 months ago
    It was great, sadly I couldn't find tahini sauce so used some more Greek yogurt. Great veggie dish to have to balance out the week :)
    Bambola 5 months ago
    Love how simple this one was for novice chefs!
    Jen 8 months ago
    Wonderful combination of flavors!
    Al bo a year ago
    Nice, easy variation to normal aubergine dish like this. Liked it wit the two sauces. No feta on top, already enough fat and sauce.

    PlanShop

    Add RecipesTaste PreferencesMake Yummly Better