Warm Eggplant & Mint Salad
A beautifully simple, sheet-pan roasted eggplant salad infused with bright lemon and fresh mint earthy, caramelized, and refreshing.
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 1 serving
- Category: Side Dish
- Method: Roasting
- Cuisine: Mediterranean
Ingredients
1 large eggplant, cut into 1-inch cubes (about 1 lb)
2 tbsp olive oil, divided
½ tsp kosher salt, plus more to taste
½ lemon, juiced (about 1 Tbsp)
Pinch of sugar
Freshly cracked black pepper, to taste
2 tbsp fresh mint, roughly chopped
Instructions
- Preheat oven to 400°F. Toss eggplant cubes with 2 tbsp olive oil and salt on a sheet pan. Roast for 30 minutes until caramelized and tender.
- Turn off oven. Season roasted eggplant with lemon juice, sugar, black pepper, remaining olive oil, and more salt if needed. Toss well in the pan and return to warm oven for 5 minutes.
- Sprinkle chopped mint over the salad and serve at room temperature or slightly warm.
Notes
Scale ingredients for multiple servings by using a larger sheet pan.
Add a splash of balsamic vinegar or a pinch of chili flakes for extra complexity.
Sprinkle toasted nuts or seeds before serving for added texture.
Serve over a bed of baby spinach or arugula to make it a composed salad.
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 6g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 1.5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 6g
- Protein: 3g
- Cholesterol: 0mg
Find it online: https://justsosavory.com/warm-eggplant-mint-salad/
