Smoked Eggplant and Tomato Herb Salad

Smoky, flavorful, and packed with fresh ingredients, this smoked eggplant salad recipe is a delicious and wholesome dish that pairs beautifully with a variety of meals. The combination of tender roasted eggplant, juicy cherry tomatoes, and aromatic spices creates a vibrant eggplant and tomato salad that’s both nutritious and satisfying. Whether you’re looking for a light lunch or a tasty side dish, this eggplant salad is a fantastic addition to your recipe collection.

Eggplant Salad Ingredients

• 2 lb raw eggplant (13-15 mini eggplants)
• 1 tablespoon olive oil
• 1.5 tablespoons garlic, minced
• 1.5 cups heirloom cherry tomatoes, quartered
• 1/2 medium red onion, diced
• 1 teaspoon sea salt
• 1 tablespoon white cracked pepper
• Black pepper, to taste
• Spices:
  • 2 teaspoons cumin
  • 1 tablespoon smoked paprika
  • 2 teaspoons chili powder
  • 1/2 teaspoon paprika
• 1/2 cup finely chopped parsley
• 1/2 cup finely chopped cilantro
• 2 teaspoons dried dill
• 1 tablespoon olive oil
• Sea salt & pepper to taste

Garnish:

• 1 tablespoon capers

How to Prepare Eggplant and Tomato Salad

Step 1: Roast the Eggplants

Fire up the grill, gas stove, or set your oven to broil. Wash the eggplants thoroughly. If using a grill, adding wood enhances the smoky flavor.

Step 2: Score the Eggplants

Using a knife, make 3-4 shallow cuts along the sides of each eggplant. This helps with peeling later.

Step 3: Cook the Eggplants

Place the eggplants directly on the grill grates, over an open flame, or on a baking tray in the oven. Turn every 5 minutes to ensure even roasting. The skin should become dark and flaky while the flesh remains soft. Roast for about 15 minutes or until the eggplant is fully tender.

Step 4: Steam the Eggplants

Transfer the roasted eggplants to a bowl with an airtight lid. Let them sit for 15 minutes at room temperature. This steaming process helps loosen the skin for easier peeling.

Step 5: Prepare the Vegetables

While the eggplants rest, chop the tomatoes, onions, and herbs.

Step 6: Mash the Eggplant

Peel the eggplants by holding the stem and removing the skin. Scoop the flesh into a bowl and mash using a potato masher. For a smoother texture, blend half of the mashed eggplant with an immersion blender, then mix it back into the bowl.

Step 7: Season the Eggplant

Add olive oil and a pinch of mineral salt to the mashed eggplant. Stir well and let it chill before adding vegetables.

Step 8: Combine Ingredients

Mix the roasted eggplant with tomatoes and onions, spices, and another drizzle of olive oil. Stir gently to keep the eggplant tomato salad chunky. Season with lemon juice, sea salt, and pepper to taste.

Step 9: Garnish and Serve

Top with capers and enjoy your salad with eggplants and tomatoes as a dip, side, or topping on toasted sourdough, pita, or rice.

What to Serve with Smoked Eggplant Salad

This smoked eggplant salad pairs well with a variety of dishes. Serve it alongside grilled meats, roasted vegetables, or Mediterranean-style meals. It also works as a dip with pita bread or as a topping for grain bowls and salads. For a more filling meal, try it with hummus, feta cheese, or fresh greens.

Frequently Asked Questions

How to Make Eggplant Salad?

To make eggplant salad, roast the eggplants until tender, then peel and mash them. Mix with diced tomatoes, onions, fresh herbs, and spices. Finish with olive oil, lemon juice, and capers for a rich, smoky flavor.

How to Cook Eggplant Salad?

The key to cooking eggplant salad is roasting the eggplants over an open flame, on a grill, or in the oven to achieve a smoky depth. After roasting, steaming helps soften the eggplant further. Once cooled, the eggplant is mashed and mixed with fresh ingredients to create a delicious eggplant tomato onion recipe.