Roasted Eggplant Salad

Roasted Eggplant Salad

Roasted Eggplant Salad

Serve this with grilled bread, crackers, or even as a spread in a veggie sandwich.



1 Large Eggplant

2 Cloves of Garlic

1/3 -1/2 cup Chopped Onion (use more onion if the Eggplant is pretty big)

1 1/14 Tbsp of Tahini

2 tsp of Red Wine Vinegar

1/2 tsp of Umami Seasoning ( I used one from Trader Joe’s)

Salt & Pepper to taste

Slices of Country Style Bread

Vegan Butter ( I used Earth Balance)


1. Slice the Eggplant in half lengthwise and cut a few slits in it. Very lightly brush each side with oil and season with Salt & Pepper

2. Bake the Eggplant at 400 for about 1 hour and 20 minutes or until it’s completely fork tender

3. Once the Eggplant has cooled, scrape out the flesh leaving all the skin behind

4. Add the Eggplant to a food processor along with the Garlic, Onion, Tahini, Red Wine Vinegar, Umami Seasoning and Salt & Pepper

5. Blend until everything comes together and is creamy but still with a bit of texture

6. To serve with Grilled Bread: start with a sliced country style bread that has a good crust. Brush each side with a bit of melted butter and grill for a few minutes on each side until toasted.