Tamarind Roasted Baby Eggplant Salad Recipe
A vibrant and tangy Tamarind Roasted Baby Eggplant Salad combining tender roasted baby eggplants with fresh raspberries, crisp red oak lettuce, and crunchy pepitas, all tossed in a flavorful tamarind dressing that balances sweet, savory, and tart notes perfectly.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Salad
- Method: Roasting
- Cuisine: Fusion
- Diet: Vegetarian
Ingredients
Salad
- 8 baby eggplant
- 2 tsp olive oil, divided
- 2 tbsp pepitas
- 1 tbsp soy sauce
- ½ pomegranate, seeds removed
- 1 red oak lettuce, washed and torn
- 125 g raspberries
Tamarind Dressing
- 3 tbsp tamarind paste
- 2 tbsp brown sugar
- 1 tbsp honey
- 1 tbsp soy sauce
- 1 tbsp olive oil
- 1 tbsp apple cider vinegar
Instructions
- Prepare the Eggplant: Preheat the oven to 400°F (200°C). Slice the baby eggplants lengthwise and toss them with 1 tsp olive oil and 1 tbsp soy sauce to coat evenly.
- Roast the Eggplant: Arrange the eggplant slices on a baking sheet in a single layer. Roast in the oven for about 20-25 minutes, turning halfway, until tender and slightly caramelized.
- Toast the Pepitas: While the eggplant roasts, heat a small dry skillet over medium heat. Add the pepitas and toast for 3-4 minutes, stirring frequently, until fragrant and lightly golden. Remove from heat and set aside.
- Make the Tamarind Dressing: In a small bowl, whisk together tamarind paste, brown sugar, honey, soy sauce, olive oil, and apple cider vinegar until the sugar dissolves and the dressing is smooth.
- Assemble the Salad: In a large salad bowl, combine the roasted eggplant slices, torn red oak lettuce, raspberries, pomegranate seeds, and toasted pepitas.
- Toss and Serve: Drizzle the tamarind dressing over the salad and gently toss to coat all ingredients evenly. Serve immediately for best freshness and flavor.
Notes
- Adjust honey and brown sugar amounts in the dressing to taste for desired sweetness.
- You can substitute pepitas with toasted walnuts or pumpkin seeds for variation.
- Make sure not to overcook the eggplants to retain their texture and prevent mushiness.
- This salad is best served fresh but can be refrigerated for up to 1 day.
- For a vegan option, use maple syrup instead of honey in the dressing.
