Roasted Eggplant Salad



Serving size

about one cup
60 Minutes

This recipe can be multiplied by 2.

This recipe can be divisible by 2.

This recipe keeps well in the refrigerator for about 72 hours.


2 eggplant, unpeeled (approx 1-1/4 pounds) Eggplant, raw (cut into 1/2 inch cubes)
2 medium (2-1/2 inch dia) White onions (cut into 1/8 wedges)
16 ounce Grape or cherry tomatoes
1/4 cup, sliced Almonds
1/2 tsp. Salt
2 Tbsp. Olive oil
3 Tbsp. Balsamic vinegar
1/4 1/4 cup leaves, whole Fresh basil (chiffonade)
1 Tbsp. Fresh oregano


Preheat oven to 325°F. Place a large roasting pan in the oven. When the oven is hot lightly spray the pan with oil and add the eggplant, onions, tomatoes and almonds.

Return the pan to the oven and roast for about 30 - 40 minutes. Stir the vegetables about every 10 minutes. They may require a light spray once or twice with the oil to keep them from sticking.

Remove form the oven and let the vegetables cool slightly. Place in a large mixing bowl and add the salt, pepper, olive oil, vinegar, basil, oregano and roasted garlic.

Stir well and chill.

** The garlic can be roasted at the same time as the vegetables using the Roasted Garlic recipe. Alternatively, add 5 cloves of minced garlic with the veggies before roasting. The flavor will be less subtle but is quite good (and the recipe is easier if you haven't roasted the garlic).

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GERD / Acid Reflux

This recipe contains GERD triggers and those with GERD may wish to avoid it.


This recipe is safe for those who are lactose intolerant.

Coumadin® (Warfarin)

This recipe is safe for Coumadin (warfarin) users.

Gluten Sensitivity

This recipe is safe for those who are sensitive to gluten.


This is a low sodium recipe.

Recipe Notes

This is a very easy recipe and the salad goes with everything. You can serve it under fish or with a pasta recipe as a side dish. It’s great to take to a pot luck and everyone will love you for it (and they don’t even have to know that it’s healthy).

"How can people say they don't eat eggplant when God loves the color and the French love the name? I don't understand."

Jeff Smith, The Frugal Gourmet