Elevate your culinary journey with our Roasted Eggplant Salad recipe, a tantalizing combination of smoky, tender eggplant, vibrant vegetables, and a medley of aromatic herbs and spices. This dish is a celebration of flavors and textures, where each ingredient plays
a crucial role in creating a symphony of taste. The velvety richness of roasted eggplant meets the crispness of fresh vegetables, all tied together with a zesty dressing.
– Cook Time: 10 mins – Total Time: unavailable – Servings: 4
– 2 eggplants cut into 4cm chunks – 3 Tbsp olive oil – 1 Tbsp sumac – 2 tsp cumin seeds – 1 tsp salt and freshly ground black pepper – ½ cup pitted, halved Sicilian olives – 200g sliced cherry tomatoes – ½ cup fresh Italian parsley – ½ cup chopped coriander
– ½ red onion thinly sliced – 3 cups of rocket or salad mix – ¼ cup roasted, salted pistachios (optional)