Roasted Eggplant Salad

Cooking this salad makes me feel like Ottlenghi, and you will too if you're in the right mindset. 

While eggplant is a summer crop, I like it best when it’s been roasted in the oven for sometime, making it something I prefer to cook when it's a bit cooler. Biting into a forkful of cold romaine lettuce on a snowy day? No thanks! We can do better, and in this case, better is roasted. This roasted eggplant salad is exactly the kind of thing I want to make for lunch when there’s a chill in the air.

Topped with parsley, pomegranate, and a creamy tahini sauce, it’s also vibrant with wintery colors: red, green, and soft white. It goes great with the side of roasted chicken, quinoa, or hummus… buuuut we eat this as a whole meal, split between two people. 

Roasted Eggplant Salad

Published December 7, 2017 by Caitlin Sherwood

Serves: 2 as a main course, 4 as a side   |    Total Time: 45-50 minutes

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Ingredients:

• 2 medium eggplants (Italian variety) 
• 2 large shallots 
• 3-4 tablespoons olive oil (or cooking oil of choice)
• Sprinkle of salt
• Sprinkle of garlic powder
• 1/2 cup chopped Italian parsley 
• 1/4 cup pomegranate perils 
• 1/3 cup toasted pinenuts 

For the Tahini Sauce:
• Juice of 1 lemon
• 3 tablespoons tahini
• 2 tablespoons water
• 1/4 teaspoon ground cumin 
• 1/8 teaspoon garlic powder 
• 1/16 teaspoon smoked paprika
• Salt to taste

Directions:

1. Preheat oven to 450°F. Slice eggplants into 1/2 inch thick rounds, and arrange in an even layer on a baking sheet (or two). Slice shallots into wedges, and add to baking sheet. Brush everything with olive oil, and then sprinkle with salt and garlic powder. Place in oven and bake for 30-35 minutes, until eggplant is golden and cooked through. TIP: You can add the pinenuts in the last 3-5 minutes to get them nice and toasted if they are not already. Watch them closely to avoid burning.
2. While the eggplant is cooking, make the tahini sauce: combine all ingredients in a bowl and stir until smooth, seasoning with salt to taste.
3. Assembly: use a spatula to transfer cooked eggplant and shallots to a serving platter. Sprinkle with parsley, pomegranate, and pinenuts. Then, drizzle with tahini sauce. Serve warm.