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Roasted Eggplant Salad with Cucumber-Yogurt Sauce and Tomatoes

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 servings
Calories 250
A vibrant and flavorful salad featuring roasted eggplant, a refreshing cucumber-yogurt sauce, and juicy tomatoes, perfect for a light meal or side dish.

Ingredients

Vegetables

  • 2 medium eggplants (about 1½ -2 pounds total, quartered lengthwise, cut into 2-inch pieces)
  • 1/4 cup grapeseed or neutral oil
  • kosher salt kosher salt
  • 1/2 teaspoon cumin seed, toasted and crushed or ground cumin
  • 1 each cucumber (about 8 oz)
  • 1 cup whole milk plain Greek yogurt
  • 1 clove garlic (crushed)
  • 3 tablespoons lemon juice (juice of 1 lemon)
  • 2 cups cherry tomatoes (halved)
  • 1 tablespoon extra-virgin olive oil (plus more for drizzling)
  • 1 tablespoon white balsamic vinegar
  • a handful arugula or other greens
  • flaky sea salt flaky sea salt, such as Maldon (for sprinkling)

Instructions 

  • Heat oven to 450°F (232°C). Toss eggplants with 1/4 cup oil, season with salt, and roast until golden, about 20 minutes. Flip pieces to ensure even browning.
  • Grate cucumber, drain excess water, and mix into yogurt with crushed garlic and lemon juice. Season with salt and adjust to taste.
  • Mix cherry tomatoes with olive oil, vinegar, and a pinch of sea salt; toss with greens. Layer roasted eggplant and tomato mixture on a platter, then top with yogurt sauce.

Notes

Feel free to drizzle extra olive oil or add lemon juice for extra flavor.
Calories: 250kcal
Cost: $15
Course: Salad
Cuisine: Mediterranean
Keyword: Eggplant