5 Ingredients or Fewer
Warm Eggplant & Mint Salad
Popular on Food52
34 Reviews
Nonna I.
October 8, 2024
This was fabulous. My husband is not a fan of mint, so I used fresh parsley and basil from my garden. I also had some toasted pine nuts and sprinkled over the top. I ate the whole thing myself. So good! I am making another as I write this. This time I may save some for my husband.
Mandy
December 18, 2023
Started this recipe forgetting that I didn't have lemons on the counter, so made a quick pivot to substitute with fresh oranges and omitted the sugar. Of course, once I finished squeezing the orange I remembered I had lemons stashed in the fridge, but I was already committed to trying something new - and it turned out great! Paired with some basmati rice, this was a warming, filling, and satisfying lunch. Thanks for a riffable recipe, I'm excited to try it again as written ;)
Marion W.
October 18, 2022
What do you think about adding a can of garbanzos. chopped shallots, and halved cherry tomatoes before cooking? Or should it be after? I also plan to increase mint since I love it and have a ton. What about capers?
Peggy
August 3, 2020
I’m always looking for new things to do with eggplant. I had 4 tiny graffiti eggplant so cut them in 1” rounds or semicircles at the wider end and halved the rest of the ingredients. I worried it would dry out in the toaster oven but it worked well It made a perfect side for one although I might use less sugar the next time..
EO
April 18, 2020
A truly splendid combination. Made as written. I was immediately asked to make it again...right away.
Hannah
March 28, 2020
I made this for meatless Monday last week and loved it. It did need a little salty protein so I added vegan feta and called it a meal. Definitely will make this again.
Angela K.
August 13, 2019
This is fresh & yummy! I didn't have enough eggplant from the garden (only had about 1/2 pound & used Japanese eggplant). Cooked it with the recipe as is & mixed in the warm eggplant & dressing with some small cut tomatoes & arugula. Will certainly make this again!
Rachel C.
January 27, 2019
Would it be possible to make this ahead and reheat, or would you recommend serving chilled or only fresh out of the oven?
Jenny
July 19, 2018
Lovely and refreshing. Did a mix of Japanese and Italian eggplant on grill. Cut in cubes and added mint and dressing minus sugar. Great summer recipe!
Jenny
July 20, 2018
Oh! And I also grilled small sweet onions (halved) from the farmers market and added those for some extra sweetness and crunch.
Eric K.
July 27, 2018
Jenny, I just made my salad but took your idea and added shallots to the mix. Sooo savory.
Holly H.
July 14, 2018
Excellent. Doubled all, peeled eggplant. Hadn't planned dinner ahead so had with salad only (tomatoes off our vines perfect). It struck me while eating that this would be perfect with warm, soft pita bread. We will add as side dish to dinners of hummus, baba, falafel. This would be excellent side dish for grilled fish, chicken or steak/lamb. Everything about this recipe--ease of prep, minimum of ingredients and presentation (beautiful) makes this a go-to.
Catherine R.
July 3, 2018
Does it matter what type of eggplant you use? It looks like Japanese eggplant was used in the picture but not sure if it matters.
Eric K.
July 3, 2018
Hi Catherine: It doesn't, not really! You'll just want about a pound. I find that's usually 1 large regular eggplant or 2 small Japanese eggplants. Happy eggplanting.
Christine M.
June 25, 2018
About peeling--or not. I've always found eggplant peel a little bit hard to digest, but the presence of the peel does help the eggplant pieces hold their shape. Lately, I've tried a method of preparation I learned from Lidia Bastianich's cooking show; by peeling the eggplant in strips, you get the best of both worlds.
Eric K.
July 3, 2018
That's a great tip, Christine. I do that sometimes myself, depending on how lazy I am :)
Alexandra L.
June 22, 2018
Do you ever salt the eggplant first? I've done that in the past to help draw out some moisture and reduce bitterness but sounds like it isn't necessary for this recipe? Excited to try this!
Eric K.
June 22, 2018
I don’t ever salt my eggplant b/c I’m much too lazy (!). The “dressing” in this salad (salt, lemon juice, olive oil, tiny pinch of sugar) should be enough to combat any bitterness?
Alexandra L.
June 22, 2018
Awesome, thank you! It isn't (too) strenuous and has really done the trick with past roasting adventures but happy to skip it if I can ;)
Eric K.
June 22, 2018
Oh, you could try peeling the eggplant first? A lot of the bitterness, I find, comes from the skin.
Barb
June 22, 2018
That's funny, I've never NOT peeled it, I always thought the peel wouldn't taste good. I might try some of it unpeeled just to experiment.
Eric K.
June 22, 2018
I kind of like the texture it provides? Prevents the eggplant from turning to mush.
Hollis R.
May 16, 2023
I love the crispness of the skin when it’s roasted or fried. Same goes for potato and sweet potato skins. Ottolenghi makes a fabulous sweet potato shakshuka, and he roasts the skins to make “chips” to top the dish.
I’ve heard that you only need to salt eggplant is if it isn’t fresh and is seedy; that’s where the bitterness comes from.
I’ve heard that you only need to salt eggplant is if it isn’t fresh and is seedy; that’s where the bitterness comes from.
Bascula
June 14, 2018
This recipe says it is one serving. Is that accurate?
Eric K.
June 14, 2018
Well, it's accurate in that I can certainly eat this in one sitting—and often do! Plus, eggplant shrinks considerably in the oven. But the recipe as is would be enough as a side for two.
Bascula
June 15, 2018
I made it last evening, and found it is astonishing how much eggplant can shrink - yes, maybe two servings as a side dish. I'd cook more of it, to make it more worthwhile to turn the oven on. Enjoyed it, and I'm not a big fan of eggplant! I will use less lemon juice next time (and I used no sugar), but otherwise I followed the recipe as written.
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