Roasted Eggplant Salad

4 of 5
(10 ratings)
Total Time
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Roasted eggplant, fire roasted tomatoes and garbanzo beans tossed with Italian dressing for a flavorful topping on romaine lettuce

  • 1 large eggplant, peeled if desired, cubed (1 large = 6 cups)
  • 1 tablespoon Pure Wesson® Canola Oil
  • 1 can (14.5 oz each) Hunt's® Fire Roasted Diced Tomatoes, drained
  • 1 can (15 oz each) garbanzo beans, drained, rinsed
  • 1/2 cup chopped red onion
  • 1/2 cup light Italian dressing
  • 1 bag (10 oz each) chopped romaine lettuce
  • 1/4 cup shredded Parmesan cheese
  1. Preheat oven to 425°F. Place eggplant in large shallow baking pan; drizzle with oil. Toss to coat; spread in single layer. Bake 15 minutes or until tender, stirring 2 times.
  2. Meanwhile, combine all remaining ingredients, except lettuce and cheese, in large bowl; mix well. Add eggplant; toss together. Divide lettuce evenly between 4 serving plates. Top evenly with eggplant mixture. Sprinkle with cheese. Or, refrigerate eggplant mixture and serve chilled.
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Nutrition Information
Calories: 223 View complete nutrition information
Reviews (8)

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Overall Rating

Anonymous May 28, 2014

This was incredibly delicious!

John Z July 27, 2012

My wife and I worked together to prepare the salad. This turned out to be one of the better recipes that we have come across lately. The salad was great and between the two of us there was nothing left for the next day. This is a recipe that I will recomend to all my friends.

Sandypo July 19, 2012

I thought this was terrific. Nobody else in my house eats eggplant so this was a good way to use up some of our CSA share. I substituted kale for the romaine lettuce and yellow onion for the red since that was all I had in the house. Yum!

Mama Latina Tips August 31, 2011

Very yummy, I had always found cooking eggplant a little tricky, but this time it was so easy and it came out of the oven very tender. I cut it into small pieces and I added a little bit of olive oil while baking. Then, after mixing it with the other ingredients, I tasted it warm and it was good, but then I put it in the fridge, and eating it cold was even better. The Italian dressing gives the salad a great flavor while keeping it light. The combination of garbanzo beans, tomatoes, onion and eggplant sounded good and it didn't disappoint. The Parmessan was a nice touch. I made enough for dinner and lunch the next day. My kids were not crazy about it, but my husband and I enjoyed it very much. I will be making this salad again.

Following In My Shoes August 31, 2011

This ended up better than we expected and the adults deemed it "good" but my kids? Neither would take more than one bite. The salad was very easy to prepare; in addition to coating then eggplant prior to roasting, I also sprinkled salt and pepper on the cut pieces. The "dressing" made by the rest of the ingredients was tasty... I was afraid the Italian Dressing would be an overwhelming flavor (it isn't a favorite around here), but once mixed with the onion and tomatoes, you really didn't taste "Italian dressing" at all. While Hubby and I both had seconds of this salad, I probably won't be making it again since it wasn't a hit with my preschooler and the toddler.

Yvonne August 07, 2011

This was so easy to make and everyone, including company really liked it. The company asked for the recipe! We all enjoyed the contrast between the crunchiness of the lettuce and onions and the soft beans and eggplant. My son said that this would make a great lettuce wrap.