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HomeUncategorizedOven Roasted Eggplant Salad

Oven Roasted Eggplant Salad

Having a variety of easy to make but different salad options is an important part of eating healthy. No matter how focused you are, your food has to be tasty, interesting and different not only healthy. Variety is the spice of life!

I particularly love oven roasted eggplants as they are so easy to make, with a bit of preparation the oven does all the work intensifying the flavour and bringing a thick consistency to the eggplant.

With the addition of crispy onion, roasted peanuts and fresh onions you get a great crunchy texture as well as a freshness to the salad. One to definitely add to your salad repertoire.

Having a variety of easy to make but different salad options is an important part of eating healthy. No matter how focused you are, your food has to be tasty, interesting and different not only healthy. Variety is the spice of life!

I particularly love oven roasted eggplants as they are so easy to make, with a bit of preparation the oven does all the work intensifying the flavour and bringing a thick consistency to the eggplant.

With the addition of crispy onion, roasted peanuts and fresh onions you get a great crunchy texture as well as a freshness to the salad. One to definitely add to your salad repertoire.

Ingredient Quantity
Eggplant 2 medium
Onions 125g
Roasted Peanuts 1 Tablespoon
Chilli Flakes 1 Teaspoon
Extra Virgin Olive Oil ½  Teaspoon
Olive Oil 3  Tablespoons
Vegan Fish Sauce ¼ Teaspoon
Lemon Juice 1 Teaspoon
Roasted Chickpea Powder 1 ½ Tablespoons

Wash and pat dry eggplants, brush the skins with oil and place them on the tray, roast in the oven for about 30-35 min at 180 degrees Celsius.

Thinly slice onions, we need them for onion chips and also for garnishing the salad. To prepare onion chips, heat up a medium sized pan, add olive oil, add about 85 g of slice onions on medium heat for about 5 min. As they become crispy take care to stir and ensure the bottom doesn’t burn.

In a small bowl, put cold tap water and add the rest of onion slices. This will makes them crunchy and reduce the strong onion spice in the salad. The fried onion chips can also be set aside in a bowl once ready along with extra virgin olive oil, chilli flakes, roasted peanuts, vegan fish sauce , roasted chickpea powder and lemon juice.

Buy product: Mimi’s Laphet Sunkissed Crunch

Check the eggplants a few times in the oven to make sure it cooks through perfectly inside. Best way to check without opening is to slice a small knife into them and if the knife came out clean but hot , they are ready

There are a few ways to serve the roasted eggplant for salad. What I did here was, I sliced them open up to the tip without cutting them completely. This way, the eggplant is still intact and serve as a base where you can dress the remainder of toppings on them to your taste!

Oven Roasted Eggplant Salad – Recipe From The Company Mimi’s Laphet

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