Roasted Eggplant Salad

  • Difficulty: Basic
  • 30 minutes
  • 3 servings

Eggplant salad is a superstar appetizer, known all over the world in a lot of varieties. You can keep it simple, though. Flavor it skillfully to taste with red onion. But our advice is to not overdo it, just keep it subtle.

Ingredients Needed for Roasted Eggplant Salad

2 eggplants
2 tablespoons of vegetable oil
salt
½ red onion, diced

How to Cook Roasted Eggplant Salad

  1. Place the eggplants on a grill and cook them on all sides until they brown. This should take 10-20 minutes.
  2. Place them on the work surface, remove the stems, cut them in half and collect the pulp using a spatula. Chop the pulp very finely using a knife, then transfer it to a bowl.
  3. Add the vegetable oil, salt, and red onion and mix them together.

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