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–+ servings
Overhead view of a bowl of eggplant salad, a side of pita bread and some extra virgin olive oil

Smoky Mediterranean Eggplant Salad

This smoky Mediterranean inspired eggplant salad is divine. The roasted eggplant’s silky texture and smoky flavor paired with the sweetness of raisins and bell peppers is perfection. Whether you spread this on toast, eat with fresh pita or simply devour on a bed of greens, this will be your new favorite way to eat eggplant.
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Prep Time 10 minutes
Cook Time 30 minutes
Cooling time 20 minutes
Course Appetizer, Salad, Side Dish, starter
Cuisine california, fusion, Italian, Mediterranean
Servings 4
Calories 225 kcal

Ingredients
  

  • 2 eggplant
  • 1 clove garlic minced
  • ¼ cup raisins
  • ¼ cup walnut pieces chopped coarsely
  • 2 red bell pepper large, fresh or jarred
  • ¼ cup parsley leaves only chopped
  • ¼ cup mint leaves only chopped
  • 1 lemon large, juiced
  • 2 tbsp olive oil extra virgin
  • 1 ½ tsp smoked paprika
  • ½ tsp salt
  • ½ tsp garlic powder

Instructions
 

  • Preheat oven to 400
  • Cut eggplants in half lengthwise, carefully score exposed center with a crosshatch pattern using a small knife. Don't cut too deep into the eggplant.
  • In a small bowl mix 1 tbsp extra virgin olive oil with 1 tsp smoked paprika, ¼ tsp salt and garlic powder and mix to make a paste. Spread onto the scored side of eggplants and rub to cover.
  • Place seasoned eggplants scored side down on a sheet pan plus the bell pepper (if not using jarred) whole and roast for 30 minutes.
  • Chop and gather other ingredients while eggplant and pepper are cooling.
  • In a large bowl place garlic, raisins, walnuts, parsley, mint, lemon juice, the remaining 1 tbsp oil, ½ tsp smoked paprika, ¼ tsp salt and mix.
  • Remove roasted eggplant flesh from skin by scooping and scraping it out with a spoon or back of your knife. Then chop it into small bite size pieces. They will be very soft. Then remove stem and seeds from the roasted red pepper and chop small.
  • Add eggplant and peppers to the large bowl and mix well. Taste for salt and adjust to your preference.
  • Cover and refrigerate. Best enjoyed within 3-4 days for best quality.

Nutrition

Calories: 225kcalCarbohydrates: 29gProtein: 5gFat: 13gSaturated Fat: 2gPolyunsaturated Fat: 5gMonounsaturated Fat: 6gSodium: 305mgPotassium: 856mgFiber: 11gSugar: 12gVitamin A: 2728IUVitamin C: 102mgCalcium: 57mgIron: 2mg
Keyword chilled, Easy, eggplant, fresh, healthy, light, nuts
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