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Roasted eggplant salad with tomatoes and cheese in a white bowl.

Roasted Eggplant Salad

5 from 1 vote
A mix of roasted eggplant, peppers, tomatoes, fresh herbs and mozzarella tossed in a lemon-za'atar dressing and topped with pine nuts and pomegranate molasses.
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Prep Time 35 minutes
Servings: 4 people
Course: Salad
Cuisine: Armenian, Mediterranean
Ingredients Method Notes

Ingredients
  

  • 1 medium eggplant cut into cubes
  • 1 bell pepper diced red, yellow, or orange
  • 2 medium tomatoes diced or ½ cup cherry tomatoes halved
  • ½ bunch of green onions chopped
  • ⅔ cup fresh mozzarella balls or cubed fresh mozzarella cheese
  • 2 tablespoons pine nuts
  • ½ cup fresh mint leaves
  • ½ cup fresh basil leaves
  • 2 tablespoons extra light tasting olive oil
  • 2 tablespoons extra virgin olive oil
  • 2 cloves garlic, minced
  • 2 tablespoons lemon juice about 1 lemon
  • ½ teaspoon sea salt
  • ¼ teaspoon ground black pepper
  • 1 teaspoon za'atar seasoning divided
  • 2 tablespoons pomegranate molasses optional

Method
 

  1. Step 1: Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper. Dice the eggplant (unpeeled) and the bell pepper. Toss with 2 tablespoons of olive oil. Sprinkle with salt, pepper, and ½ a teaspoon of za'atar. Spread the vegetables on the baking sheet. Then, roast in the oven until tender, approximately 20 minutes, stirring once.
  2. Step 2: While the eggplant and pepper are roasting, chop the tomatoes, green onion, mozzarella, mint, and basil. Add these to a medium-sized bowl.
  3. Step 3: Prepare the dressing with olive oil, lemon juice, minced garlic, and the remaining za'atar. When the roasted vegetables are done, let them cool slightly and then add them to the bowl with the other ingredients.
  4. Step 4: Add the dressing. Toss everything together, garnish with whole mint and basil leaves, and then drizzle with pomegranate molasses (optional).

Notes

Roasted eggplant and peppers tossed with fresh herbs, mozzarella, and a lemon–za'atar dressing for a flavorful salad.

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