This fresh salad pairs smoky roasted eggplant with crisp lettuce, juicy cherry tomatoes, briny capers and crunchy pumpkin seeds — a vibrant, satisfying bowl that proves vegetables are never boring. Like our Warm Salad with Baked Chicken, Feta and Vegetables, it comes together fast and eats like a full meal.
Ingredients
- 3 eggplants
- Paprika, cumin, chili, salt to taste
- Olive oil for roasting and dressing
- 1 head lettuce
- 10-12 cherry tomatoes
- 1 onion
- 50 g (1/4 cup) capers
- 1 hot pepper
- 50 g (1/3 cup) pumpkin seeds
Instructions
- Roast the eggplants with the spices at 200°C (400°F) for 20 minutes.
- Dress with olive oil and balsamic cream.
- Dress the salad right before serving, as the lettuce wilts quickly.
Tips
- Dress the salad right before serving — lettuce wilts quickly once it meets the dressing.
- Roast extra eggplant for meal prep; for another bright bowl try our Shrimp, Cherry Tomato and Orange Salad.
- For perfectly roasted vegetables, Allrecipes suggests a hot oven and plenty of space on the pan — and our Perfect Summer Salad with Croutons is another crowd-pleaser.
Nutrition: per 100 g: 85 kcal, protein 3 g, fat 6 g, carbs 4 g.