Roasted Eggplant and Tomato Salad: A Healthy and Delicious Vegetable Dish
Roasted Eggplant and Tomato Salad: A Healthy and Delicious Vegetable Dish
Enjoy the Taste of Abundant Seasonal Vegetables! A Healthy Recipe with Roasted Eggplant and Tomato Salad
I have plenty of fresh eggplants left from my parents’ home, so I decided to make a special eggplant dish today. Inspired by an Instagram recipe for ‘Roasted Eggplant and Tomato Salad,’ I’ve adapted it by adding king oyster mushrooms and zucchini from my kitchen for an even richer and healthier salad. This salad features the delightful combination of slightly charred yet tender eggplant, fresh tomatoes, aromatic mushrooms, and sweet zucchini that will tantalize your taste buds. It’s simple to make, making it a stress-free option even on busy days.
Main Ingredients- 3 Eggplants
- 2 King Oyster Mushrooms
- 5 Tomatoes
- 1/2 Zucchini
Salad Dressing- 2 Tbsp Olive Oil
- 2 Tbsp Soy Sauce
- 2 Tbsp Sesame Oil
- 2 Tbsp Honey
- 1 Tbsp Lemon Juice
- 1 Tbsp Minced Garlic
- Pinch of Black Pepper
- A little Green Onion (finely chopped)
- 2 Tbsp Olive Oil
- 2 Tbsp Soy Sauce
- 2 Tbsp Sesame Oil
- 2 Tbsp Honey
- 1 Tbsp Lemon Juice
- 1 Tbsp Minced Garlic
- Pinch of Black Pepper
- A little Green Onion (finely chopped)
Cooking Instructions
Step 1
First, remove the stems from the tomatoes and cut them into 4 wedges each. These fresh tomatoes will add a burst of flavor to your salad.
Step 2
Wash the eggplants, king oyster mushrooms, and zucchini thoroughly. Slice them into uniform pieces about 1cm thick. Slicing them too thinly might cause them to break apart while roasting, so aim for a moderate thickness.
Step 3
Score the eggplants and king oyster mushrooms in a crosshatch pattern. This helps the seasoning penetrate better and improves the texture when cooked. Lightly sprinkle salt over the scored vegetables to season them. This process helps draw out excess moisture and enhances their natural flavor.
Step 4
Arrange all the prepared vegetables (eggplant, mushrooms, zucchini, and tomatoes) on a baking sheet or in a skillet. Roast them until they are nicely browned and their moisture has reduced. Roasting concentrates the natural sweetness and deepens the flavor of the vegetables. Turn them occasionally to ensure even cooking and prevent burning.
Step 5
In a bowl, combine 2 Tbsp olive oil, 2 Tbsp soy sauce, 2 Tbsp sesame oil, 2 Tbsp honey, 1 Tbsp lemon juice, and 1 Tbsp minced garlic. Mix well. Finally, add the finely chopped green onion and a pinch of black pepper to enhance the aroma. Whisk everything together to create a delicious salad dressing. You can substitute honey with sugar if preferred.
Step 6
Nicely arrange the roasted vegetables on a serving plate. Drizzle the prepared salad dressing generously over the vegetables. The dressing will moisten the vegetables, allowing you to enjoy a wonderfully flavorful roasted eggplant and tomato salad. For an added touch, consider topping with nuts or cheese according to your preference.
