Roasted Eggplant and Tomato Salad

"Note: When made a day or even several hours ahead, the parsley will lose some of its bright green color. If you prefer, you can gently stir in the parsley at serving time."
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  • Arrange rack at center position and preheat oven to 450 degrees. Oil a large, heavy baking sheet generously with olive oil.
  • Cut each eggplant into 1-inch cubes and place them on baking sheet. Drizzle with 1/2 cup olive oil, then toss to coat all the eggplant well. Spread diced eggplant in a single layer in pan and season with 1 teaspoon salt. Roast, stirring every 5 minutes, until golden and tender, about 15 minutes. Watch carefully so that eggplant does not overcook. Remove and cool 10 minutes. Transfer to large non-reactive mixing bowl and add tomatoes, onion and garlic.
  • Whisk lemon juice with cumin, paprika and cayenne pepper in a small bowl. Pour mixture over eggplant and tomatoes, and toss very gently, taking care to keep eggplant intact.
  • Add parsley to bowl with eggplant. Mix gently. Taste and season with more salt, and a squeeze or two more of lemon juice if desired. (This salad actually tastes better when prepared 3 to 4 hours ahead so that the flavors can meld. It can be prepared a day in advance. Refrigerate and bring to room temperature 30 minutes before serving when making ahead.).
  • Spoon salad into a serving bowl or onto a platter. Makes 4 to 6 servings.

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  1. I made this recipe a couple years ago and loved it! I made it this afternoon with a few changes. I halved it (had only one eggplant :) and used even less cumin. I remember it tasting overwhelmingly of cumin last time. I ended up using a scant teaspoon of cumin, a full teaspoon of New Mexico pepper and no cayenne or parsley. I would have enjoyed parsley, though. I also threw a half dozen cloves of garlic in with the eggplant to roast. Really yummy! I like it warm in a tortilla with cheese, or cold as a side dish. A really yummy recipe!



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