Middle Eastern Roasted Eggplant Salad
This Roasted Eggplant Salad is packed with Middle Eastern spices, giving it so much warm flavour. It’s an incredibly versatile dish that you can enjoy as a salad, side dish or even dip! It also just happens to be Vegan, Whole30 and Paleo!
Why you are going to love this Middle Eastern Roasted Eggplant Salad:
- It’s so simple but has so much flavour: I love the simplicity of this salad. Chopped eggplant and tomatoes are tossed with cumin, paprika, oregano and sumac and then roasted until tender. Add it all to a bowl with parsley and crunchy toasted almonds and voila, all done!
- It’s all cooked on one tray: Is there anything easier than a traybake?? The chopped eggplant, tomatoes and onion are tossed on a tray and then popped in the oven to roast, it’s that easy! This also means that dish washing is kept to a minimum which is always a positive in my books.
- Cook once and enjoy all week: This is a great dish to make and then have ready in the fridge to enjoy as a quick meal. I find that the flavours only improve after a day in the fridge.
- It’s healthy! This low carb salad is great to serve a fussy crowd because it complies with so many diets! It’s Whole30, Paleo, Vegetarian and Vegan and can easily be made Nut Free by swapping the flaked almonds with pumpkin seeds for a similar crunch.
What is sumac:
Sumac is a vibrant red spice which is a common ingredient in Middle Eastern cooking. It has a slightly sour flavour which really brightens up dishes like grilled meat or Middle Eastern salads. If you can’t find sumac, it can be replaced with lemon zest for a similar freshness.
Ways to enjoy this dish:
- As a salad: enjoy it cold or at room temperature as a salad
- As a dip: serve it with crackers as a dip or on toasted bread as bruschetta
- As a side dish: it can be eaten warm as a side dish with grilled fish or meat
Here are a few other eggplant recipes that you will love:
- Chopped Eggplant, Herb & Almond Salad
- Herby Couscous Stuffed Eggplant Rolls
- Garlic & Herb Grilled Eggplant
- Middle Eastern Lamb Stuffed Eggplant
- Eggplant Caponata
If you make this recipe let me know in the comment section below, I would love to hear what you think or take a photo and tag me (@everylastbite_) on Instagram, I love seeing your photos!
Middle Eastern Roasted Eggplant SaladLeave a Review »
- 2 large eggplant (approx 4 cups cubed)
- 2 cups halved cherry tomatoes
- 1 onion finely diced
- 3 cloves garlic minced
- 1/4 cup extra virgin olive oil
- 1/2 tsp salt
- 1 1/2 tsp cumin
- 1 tsp oregano
- 1 tsp paprika
- 1/2 tsp coriander
- 1 1/2 tsp sumac
- 3 tbsp chopped parsley
- 1/4 cup toasted flaked almonds
- Preheat the oven to 400 degrees Fahrenheit (205 degrees Celsius)
- Cut the eggplant into small cubes and place them on a baking sheet along with the halved cherry tomatoes, diced onion and minced garlic. Drizzle the olive oil over the vegetables and then sprinkle them with the salt, cumin, oregano, paprika, coriander and sumac. Toss the vegetables with your hands to ensure they are all well coated in the oil and spices.
- Place the baking sheet in the oven to bake for 30 minutes until the eggplant is soft and golden in colour. Stir the vegetables a few times during baking to ensure everything cooks evenly.
- Sprinkle the vegetables with the toasted almonds and chopped parsley and give the mixture a gentle toss to mix it all together. Spoon into a bowl and serve.