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    Home » Gluten-Free Side Dish Recipes

    Unforgettable roasted eggplant salad with lemon paste

    by Elena Elliott published: May 11, 2021 · 2 Comments

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    roasted eggplant slices on a plate with chopped coriander

    Do you like eggplant? If the answer is no, you simply don't know how to prepare it the right way. That is why you absolutely need this roasted eggplant salad with lemon paste recipe.

    I am not claiming I've invented this dish, how could I? This recipe is from the king of the vegetables Yotam Ottolenghi and is absolutely amazing. However, I have simplified it quite a bit to make it more of the everyday kind of dish and am sharing here my version of this delicious dish.

    Ok, back to the recipe. This roasted eggplant is very easy to prepare. It will take you only a couple of minutes to assemble the dish once your eggplant is cooked. The only thing you will need to prepare in advance, and it will take you 10 minutes, is to make the lemon paste. Don't skip this step, it is absolutely crucial.

    roasted eggplant slices on a round white plate

    Why do I like this roasted eggplant salad with lemon paste:

    I love having dinners with lots of small plates that can be shared between family and friends. Just think about tapas in Spain, antipasti in Italy, as well as mezze in the Middle Eats. This roasted eggplant is absolutely the perfect dish for this kind of meal. Not a fan of this idea? Why not serve it as a side dish, with some falafel or chicken shawarma (if you fancy) and maybe some steamed rice and crumbled feta? Whatever you do with it is completely up to you! All I know is once you have made it, you will make it again and again just like I do.

    There is one more reason to love this dish. You can prepare it ahead of time. Make it the day ahead, and it will only get better. In fact, a day in the fridge will allow all the flavours to incorporate and been absorbed by the meaty texture of the eggplant.

    Let's make this unforgettable roasted eggplant salad with lemon paste

    roasted eggplant slices on a round white plate

    Unforgettable roasted eggplant salad with lemon paste

    Elena
    Hands down, this is absolutely the best-roasted eggplant recipe I have made to date. Perfect texture, tons of flavour, delicious, and really good for you!
    Print Pin Recipe
    Prep Time 10 mins
    Cook Time 40 mins
    Total Time 50 mins
    Course Side Dish
    Cuisine Middle eastern
    Servings 4 serves as a side dish

    Ingredients
      

    To roast eggplant:

    • 1 large eggplant preferably long and skinny, sliced into 2 cm slices (¾ of an inch)
    • 4 tablespoon of extra virgin olive oil
    • Salt and pepper

    For the dressing:

    • 4 tablespoon of extra virgin olive oil
    • 2 teaspoon of lemon paste (see below)
    • ½ cup of freshly chopped coriander cilantro

    To make a lemon paste you will need:

    • 1 large lemon trimmed, thinly sliced, seeds removed
    • 4 tablespoon of freshly squeezed lemon juice
    • 1 tablespoon of salt
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    Instructions
     

    • Preheat the oven to 200°C (400°F)

    Roast the eggplant:

    • In a large bowl, toss the eggplants with 4 tablespoons of olive oil, a pinch of salt, and a good grind of black pepper. Place the eggplant slices in a single layer on a parchment-lined baking tray and roast for about 20 minutes. Take the tray out, carefully turn the eggplant slices over and roast for another 20 minutes.
    • Set aside to cool.

    While the eggplant is in the oven, make the lemon paste:

    • Combine all ingredients in a small saucepan and bring to simmer. Simmer until all salt has dissolved.
    • Lower the heat to low and cover the saucepan with a lid and cook for about 10 minutes until l the lemon rinds start to look translucent. Set aside to cool.
    • Once cooled a little. Transfer to a food processor and blitz until smooth and thick. If the paste is too thick add a spoon or two of cold water. 
    • Transfer the paste into a glass jar and refrigerate for up to 2 weeks.

    Next, prepare the dressing:

    • In a large mixing bowl, combine olive oil, lemon paste, and coriander. Add the cooled eggplant and toss until well coated.
    • Arrange the eggplant on a plate, sprinkle some more fresh coriander leaves on top and serve. Enjoy!
    Keyword eggplant with lemon paste, lemon eggplant, roasted eggplant

    EQUIPMENT:

    round chopping board
    Ironwood Gourmet Circle Serving Board
    Chef Knife - PAUDIN Pro Kitchen Knife 8 Inch

    Maxwell & Williams Lasagne Dish

    glass salad bowl
    Ôcuisine 49033 Mixing Bowl

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    Reader Interactions

    Comments

    1. Jo

      May 12, 2021 at 7:27 am

      Delicious!!!! Will definitely do it again and again! I and my family loved it!

      Reply
      • Elena Elliott

        July 18, 2021 at 4:08 pm

        Thanks Jo! x

        Reply

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    About Me

    Hey, nice to meet you! My name is Elena. I'm a certified Health Coach. I live in Melbourne, Australia with my husband and our two little boys. I love cooking, especially simple, healthy, gluten-free food that my whole family enjoys. Read More

    Dr. Sears Institute Health Coach Certification Elena Elliott

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