Eggplant is one of my absolute favorite vegetables, and I really love growing it in my home veggie garden … which means I always end up with lots of eggplant during the summer! But when it comes to eggplant recipes, I tend to go for hearty comfort food dishes like vegan eggplant Parmesan, eggplant stew, and eggplant pasta. I was in need of a summery eggplant recipe, and it doesn’t get much more summery than this salad, which features fresh summer veggies, basil, and a zesty balsamic vinaigrette! For this salad we’ll be roasting our eggplant. This is a super easy way to cook it, and it creates the most amazing, tender, melt-in-your mouth texture, which is absolutely perfect for paring with crispy vegetables and crunchy walnuts!
How It’s Made
The following is a detailed photo tutorial on how to make this dish. Scroll all the way down if you’d like to skip right to the recipe! Tip: This recipe makes a generous amount of dressing. You can use it all, or just use a bit and save some for your next salad. It’ll keep in an airtight container in the fridge for about a week. You’re all ready to enjoy your roasted eggplant salad! Give each serving a sprinkle with salt and pepper, then dig in!
More Salad Recipes
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