Sri Lankan Roasted Eggplant Salad
Roasting eggplant until soft and slightly charred is the key step in this Sri Lankan salad, concentrating its flavor before it is tossed with spiced dressing, onion, and fresh herbs. The combination of warm roasted eggplant and bright, tangy seasoning makes it work as a side dish or a light main. It is ready in about 30 minutes and pairs well with rice or flatbread.
Equipment
- 1 Baking sheet
- 1 Large mixing bowl
- 1 Oven
- 1 Chefs Knife
Ingredients
- 2 medium eggplants Preferably organic
- 2 tablespoons olive oil Extra virgin for best flavor
- 1 teaspoon ground turmeric
- 1 teaspoon cumin seeds Toasted
- 1 cup red onion Thinly sliced
- 2 cloves garlic Minced
- 2 tablespoons lime juice Freshly squeezed
- 1 handful fresh cilantro Chopped
- 1 pinch kosher salt To taste
- 1 pinch ground black pepper Freshly ground, to taste
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Cut the eggplants into 1-inch (2.5 cm) cubes. Place them on the baking sheet and drizzle with olive oil, ensuring they are evenly coated. Sprinkle with ground turmeric and a pinch of salt.
- Roast in the preheated oven for 20 minutes, or until the eggplants are tender and golden brown, turning once halfway through cooking for even roasting.
- In a large mixing bowl, combine the roasted eggplant, sliced red onion, minced garlic, lime juice, toasted cumin seeds, and chopped cilantro. Toss gently to combine.
- Season the salad with salt and freshly ground black pepper to taste. Toss again to distribute the flavors.
Notes
- For a spicier salad, consider adding a chopped green chili or a pinch of red pepper flakes.
- Substitute lemon juice if limes are unavailable.
- For a smoky flavor, grill the eggplants instead of roasting.
Nutrition
Calories: 143kcalCarbohydrates: 19gProtein: 3gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 18mgPotassium: 625mgFiber: 8gSugar: 10gVitamin A: 131IUVitamin C: 11mgCalcium: 40mgIron: 1mg
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