Get ready to take your taste buds on a Mediterranean vacation with this vegan roasted eggplant salad. The smoky, roasted goodness of eggplant mingles with vibrant veggies, all dressed up in a creamy tahini embrace. This salad can serve as a delicious side dish or it can be a luscious, light meal that’ll make you fall in love with plant-based goodness.
Why We Love this Roasted Eggplant Salad
Eggplants are a staple ingredient in many Mediterranean-inspired dishes such as Roasted Eggplant and Tomatoes with Yogurt Dip and Baba Ganoush, and we’re huge fans! Personally, we feel that eggplants signify warmer weather and fresh flavors. So, it only made sense for us to combine it with fresh ingredients to create this Vegan Roasted Eggplant Salad. That said, whether you consume eggplant regularly or you’re brand new to the vegetable, we know you’re going to love this recipe, too! For example, it’s:
- Super Simple. All of the ingredients are fresh and can be found in your favorite grocery store or local farmer’s market. As a result, they require very little preparation.
- Perfect for Meal Prep. Ready in less than 30 minutes, you can make this tahini salad once and enjoy it all week long!
- Healthy! Made with fresh vegetables, healthy fats, legumes, and grains, this eggplant salad is a well-rounded recipe full of vitamins, minerals, fiber, and plant-based protein that will keep you feeling full for hours.
Ingredients You’ll Need
For this recipe, we kept the ingredient list fairly simple. However, feel free to make your own twists by adding in protein sources, vegetables, and any other flavor additions you’d like!
For the Roasted Eggplant Salad
- Eggplant
- Extra Virgin Olive Oil
- Quinoa
- Tomatoes
- Chickpeas
- Cucumber Arugula
- Salt & Pepper
For the Tahini Salad Dressing
- Tahini
- Garlic
- Lime Juice
- Ground Cumin
- White Vinegar
- Salt & Pepper
- Water
What Is Eggplant?
Eggplants are a type of vegetable that are part of the nightshade family. This also includes tomatoes, okra, and zucchini. As a result, they thrive in warm climates and grow in a wide variety of shapes, sizes, and colors. However, the most common versions found in America are Globe and Italian eggplants which can be identified by their teardrop shape, purple-black color, glossy-looking skin, and thick stems.
How Does It Taste?
The taste of eggplant is often described as being fairly mild and sweet with a slight bitterness common to vegetables. Similar to zucchini, it easily takes on the flavor of whatever it is paired with. As a result, it’s perfect for roasting!
What Is Tahini?
If you’re unfamiliar, tahini, or tahina, is a sort of paste made out of ground sesame seeds. Similar to eggplant, it’s a common ingredient in Middle Eastern cuisine and is included in recipes such as hummus and baba ganoush.
Is There a Trick to Pick the Perfect Eggplant?
If you’ve never been shopping for an eggplant making the right choice can be confusing. Luckily, there are a few characteristics to look for!
- Smooth Skin. You want to choose an eggplant that has a smooth, shiny exterior with little to no marks, wrinkles, or soft spots.
- Slightly Firm. You want your eggplant to be firm but not hard. It should give a little when squeezed but should not be mushy.
- Green Stem. Of course, the stem should not have any mold or be mushy at all. In addition, the best eggplants will have a vibrant green stem as well!
- Small Size. Contrary to popular belief, bigger isn’t always better! Smaller eggplants will have fewer seeds and a sweeter taste, resulting in a tastier eggplant salad.
Step-By-Step Instructions to Make Eggplant Salad
To make this salad, you’ll work in three steps. First, you’ll start by roasting the eggplant. Next, you’ll move on to the tahini dressing. Then, you’ll finish up by putting it all together. Don’t worry, though, it only takes a few minutes!
How to Roast Eggplant
- Preheat. Heat your oven to 400° F.
- Cut It Into Cubes. Start by slicing your eggplant into small chunks or cubes.
- Season. Add salt, pepper, and extra virgin olive oil, coating the cubes completely.
- Bake. Arrange the eggplant on a baking sheet in a single layer, and bake for 20-25 minutes or until it is tender.
How to Make Tahini Salad Dressing
- Combine. Add all of the ingredients to a blender or food processor, and pulse until they are well-combined and smooth.
- Adjust. If your tahini dressing is too thick, add another tablespoon or two to the mixture and pulse again until your desired consistency is reached. It should be thick enough to stick to the back of a spoon but thin enough to easily coat the veggies.
Putting It All Together
- Toss. To finish your tahini salad, add all of the ingredients to a large mixing bowl, and toss them with the tahini dressing.
- Season. Add salt and pepper to taste, and enjoy!
Tahini Salad Serving Suggestions
While this recipe is already a star on its own, here are some other simple ways to serve it:
- As a Side Dish. Divide it into small portions for a side salad with your favorite meal.
- In a Pita. Stuff the ingredients into pita bread for an easy packed lunch.
- As a Main Course. Serve a large bowl as is, or add your favorite protein source such as tempeh, chicken, or shrimp for a super high-protein meal.
Common Questions
How do you make eggplant taste good in a salad?
Roasting eggplant is absolutely key to bringing out its creamy texture and rich flavor! The caramelization that happens in a hot oven transforms eggplant from spongy to spectacular, creating those gorgeous browned edges that add depth to your salad. Adding plenty of good olive oil, salt, and spices before roasting ensures the eggplant absorbs all those flavors while cooking, making each bite super satisfying.
Do you have to peel eggplant before roasting for salad?
You definitely don’t need to peel eggplant before roasting it for salad – the skin is totally edible and actually pretty nutritious! The skin provides a nice textural contrast to the soft interior and helps the roasted pieces hold their shape in your salad. If you’re using larger, more mature eggplants that might have tougher skin, you can partially peel them in stripes for the best of both worlds.
Why is my roasted eggplant mushy?
Mushy eggplant usually happens when it steams rather than roasts! To avoid this in your vegan eggplant salad, make sure to spread the pieces in a single layer on your baking sheet with plenty of space between them. Using high heat (around 425°F) helps create those crispy edges while evaporating moisture quickly. Another pro tip is patting the cut eggplant dry with paper towels before roasting – this removes excess moisture that could make your eggplant soggy.
Is eggplant salad served hot or cold?
Vegan roasted eggplant salad can be served at any temperature, though you might want to wait to add the other ingredients over the arugula so that it doesn’t wilt Many Mediterranean versions are traditionally served at room temperature or slightly chilled, which allows the flavors to fully develop. During warmer months, a cold eggplant salad makes a refreshing meal, while serving it slightly warm during cooler weather brings out the aromatic qualities of the spices and herbs.
Vegan Roasted Eggplant Salad
Ingredients
For the Eggplant Salad:
- 1 large eggplant cubed
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- 3 Tablespoons extra virgin olive oil
- 1 cup quinoa cooked
- 1 cup grape tomatoes halved
- 1 can chickpeas rinsed and drained
- 1 large cucumber chopped
- 3 cups arugula
- ⅓ cup tahini
For the Tahini Dressing
- 1 clove of garlic
- ½ lime juiced
- ½ teaspoon ground cumin
- 1 teaspoon white vinegar
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- ¼ cup water
Instructions
For the Eggplant Salad
- Preheat the oven to 400° F.
- Add the sliced eggplant to a baking sheet. Toss with salt, pepper, and olive oil, and spread in an even layer.1 large eggplant, ½ teaspoon salt, ½ teaspoon ground black pepper, 3 Tablespoons extra virgin olive oil
- Bake for 20-25 minutes or until tender.
For the Tahini Dressing
- Add all of the ingredients to a high-speed blender or food processor, and pulse until smooth. (See notes.)⅓ cup tahini, 1 clove of garlic, ½ lime, ½ teaspoon ground cumin, 1 teaspoon white vinegar, ½ teaspoon salt, ½ teaspoon ground black pepper, ¼ cup water
- Add all of the salad ingredients to a large bowl. Toss with the tahini dressing.1 cup quinoa, 1 cup grape tomatoes, 1 can chickpeas, 1 large cucumber, 3 cups arugula
- Adjust salt and pepper to taste.
Notes
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Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
We hope you love this Vegan Roasted Eggplant Salad! If you do, please let us know in the comments below.
This super easy and super healthy recipe is exactly what I was looking for. Thank you Food Dolls!
Girls night menu!
I love the addition of eggplant and tahini. Its wonderful to have a wider variety of vegetables and seeds!
We hope you enjoy it, Liv!
Xo,
Alia & Radwa