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    Home » Recipes » Salads

    Persian Roasted Eggplant Salad

    Published: Mar 3, 2020 by Kate Hackworthy · This post may contain affiliate links ·

    Jump to Recipe
    Pinnable image for Persian Roasted Eggplant Salad
    Pinnable image for roasted eggplant aubergine recipe
    Pinnable image for Persian Salad with Roasted Eggplant (aubergine) and Tahini Dressing

    Roasted Eggplant wedges get deliciously caramelised and are perfect on a Persian Salad. This method uses less oil, so it's a healthy way to enjoy them. The baked aubergine is perfect with seasoned grains and kale in a salad or as a side dish. Vegan.

    Two plates of Persian salad topped with roasted aubergines

    Persian Roasted Eggplant Salad

    There are salads, and then there are flavor-packed salads full of all the best, nourishing ingredients.

    Say hello to this Persian Roasted Eggplant Salad!

    It's easy to make and bursting with great taste. It's the sort of dish you eat and then feel really great.

    Roasting eggplant makes it wonderfully crispy on the outside, but the inside of the wedges gets nice and soft and creamy. I love adding spices to take the flavor up a notch.

    Serve it on a bed of spiced grains and vibrant steamed kale for alllll the nourishing things. I've added a Persian-inspired tahini dressing and pomegrantes for color, flavor and texture.

    Close up of a plate of Persian Eggplant Salad with grains, tahini dressing, roasted aubergine and pomegranate seeds

    Why you'll love this recipe

    I absolutely adore Persian flavors, as you can tell from my Fesenjan recipe - a walnut stew that's frequently on my meal plan!

    Roasting the eggplant (aubergine) makes it's lovely flavors condense and it gets a wonderful texture.

    Persian spices (cumin and cinnamon) make this easy salad vibrant and punchy.

    I've included Persian-spiced lentils and quinoa to make it a hearty salad, then put it all on a bed of steamed kale to give it some green goodness.

    The simple tahini dressing brings all the flavors of the Persian salad and roasted eggplant together.

    A tray of roasted eggplant wedges next to a persian salad

    Eggplant wedges

    Move over potato wedges, there's a new wedge in town! You simply MUST try roasted eggplant wedges.

    One of the best things is that they use way less oil than frying the eggplants. \

    But they still get wonderfully crispy around the edges and the middle is soft and tender. Sooo good.

    Plus, they're super-easy. Just chop, drizzle or spray with a little oil (sprinkle with spices if you're feeling all fancy) and roast in the oven! See? Easy peasy.

    Enjoy them on a salad, as I have here, or serve them up as a vegan side dish! Heck, I'd even eat them as a snack. They're that good. Really.

     

    Persian Roasted Eggplant Salad with tahini dressing, next to a tray of baked aubergine.

    Ingredients

    Eggplants (aubergine)
    Olive oil
    Ground cumin
    Ground cinnamon
    Quinoa
    Brown or green lentils
    Yoghurt (or dairy free yogurt)
    Tahini (sesame seed paste found in major grocery stores)
    Lemon juice
    Kale
    Pomegranate seeds
    Fresh mint

    Can this recipe be prepped ahead of time?

    Yes. Absolutely.

    The whole thing can be made ahead of time.

    Enjoy cold or reheat the eggplant in a skillet and/or grains when ready to serve.

    Plates with Persian Salad topped with Baked Aubergines and Tahini Dressing

    Salad recipes

    If you love this baked eggplant salad recipe, you'll also love my other vegan salads!

    Green salad - with pepita dressing, apples and pears
    Mango salad - with a zingy lime dressing
    Beet salad - with a rich tahini dressing
    Spinach salad - with strawberries
    Apple walnut salad - with candied walnuts
    Easy cabbage salad - so colourful
    Mexican chipotle salad - served in a tortilla 'bowl'!
    Also, be sure to check out my roundup of the Best salad recipes.

     

    Overhead shot of a plate of Roasted Eggplant Salad with Grains, Tahini Dressing and Pomegranate.

    Get the Roasted Eggplant Salad Recipe

    Did you make this Persian Salad with Roasted Eggplant recipe? Please let me know how it turned out for you!
    Leave a comment and star rating below and share a picture with the hashtag #veggiedesserts. I love seeing your recreations of my vegetarian and vegan recipes.

    Follow me on Instagram * Twitter * Facebook * Pinterest * Youtube

     

    Two plates of Persian salad topped with roasted aubergines

    Persian Roasted Eggplant Salad with Tahini Dressing

    Kate Hackworthy | Veggie Desserts
    Roasted eggplant wedges get deliciously caramelised and are perfect on a salad. This method uses less oil, so it's a healthy way to enjoy them. The baked aubergine is perfect with seasoned grains and kale in a salad or as a side dish. Vegan.
    5 from 5 votes
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    Prep Time 5 mins
    Cook Time 45 mins
    Total Time 50 mins
    Course Main, Salad, Side Dish
    Cuisine Persian
    Servings 4
    Calories 398 kcal

    Equipment

    • Baking sheet
    • Bowl
    • Pot
    • stove
    • Oven

    Ingredients
     

    • 2 eggplants aubergines
    • 2 tablespoon olive oil
    • 2 teaspoon ground cumin
    • 1 teaspoon ground cinnamon

    For the Persian Lentils and Quinoa

    • ½ cup quinoa uncooked
    • 1 15 oz (400g) green or brown lentils
    • ¼ teaspoon ground cinnamon
    • ¼ teaspoon ground cumin
    • Salt and pepper to taste

    For the Tahini Dressing

    • 4 tablespoon plain yogurt or dairy free vegan yogurt
    • 2 tablespoon tahini
    • 2 teaspoon lemon juice
    • ⅛ teaspoon salt and pepper

    To garnish:

    • 2 tablespoon pomegranate seeds

    Instructions
     

    • Preheat the oven to 430°F / 220°C.
    • Cut the eggplant into wedges. Mix the oil with the cumin and cinnamon, then brush it over the eggplant wedges.
    • Place the wedges, skin-side down, onto a baking sheet and roast for 45 minutes or until wedges are soft and darken.
    • Meanwhile, prepare the quinoa according to package instructions (about 15 minutes). Toss with the drained lentils then stir in the spices. Season with salt and pepper to taste. Gently reheat in the pan.
    • Place the lentil mixture onto a serving dish with the kale and top with the roasted aubergine wedges.
    • Meanwhile, for the dressing, whisk all ingredients together. Serve drizzled over the wedges and sprinkled with the pomegranate arils and chopped mint.

    Notes

     
    If you have leftover rice, then add it to the lentil/quinoa mix. Ensure the cooked rice is cooled and reheated safely.

    Nutrition

    Calories: 398kcalCarbohydrates: 55gProtein: 18gFat: 14gSaturated Fat: 2gCholesterol: 3mgSodium: 95mgPotassium: 1163mgFiber: 18gSugar: 12gVitamin A: 85IUVitamin C: 9mgCalcium: 101mgIron: 6mg

    The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.

    Tried this recipe?Mention @kateveggiedesserts or tag #veggiedesserts! I love seeing your recreations.

    More Salad Recipes

    • Quinoa and Black Beans
    • Zucchini Halloumi Couscous
    • Caprese Pasta Salad
    • Broad Bean Salad
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    Reader Interactions

    Comments

    1. Sharon

      March 03, 2020 at 3:32 pm

      5 stars
      Salads are my go-to for lunch so it's easy to get bored with the same old, same old. This roasted eggplant salad looks delicious and very different from my regular ones.

      Reply
    2. Angela

      March 03, 2020 at 3:18 pm

      5 stars
      I love the look of this dish. So full of color and flavor. I will be making this for sure!

      Reply
    3. Mahy

      March 03, 2020 at 2:58 pm

      5 stars
      This salad looks absolutely amazing - just what an eggplant salad should be. Inviting, healthy and delicious. Can't wait for the weekend to try this recipe!

      Reply
    4. Sophie

      March 03, 2020 at 2:56 pm

      5 stars
      I am a big eggplant fan. Thanks for this unique recipe. I have all the ingredients to make this tonight.

      Reply
    5. Tonje

      March 03, 2020 at 2:34 pm

      5 stars
      This looks fantastic! Can't wait to try it!

      Reply

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    Hi, I'm Kate, a journalist, author and multi-award-winning food blogger. I hope you enjoy my vegetarian and vegan recipes. About Me

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    Kate Hackworthy in the kitchen

    Hi, I'm Kate, a journalist, author and multi-award-winning food blogger. I hope you enjoy my vegetarian and vegan recipes. About Me

    Collage of press logos.

    Popular recipes

    • The BEST Easy Red Lentil Dahl
    • Easy Naan Bread Recipe (yeast-free)
    • Mini Baked Potatoes
    • Easy Lentil Soup

    Healthy Recipes

    • Butternut Squash Salad
    • Easy Healthy Cabbage Soup
    • Easy Vegan Ramen (15 minutes)
    • Rajma Masala (Kidney Bean Curry)

    My cookbook

    Veggie Desserts and Cakes Cookbook cover.

    Check out my Veggie Desserts Cookbook, full of tasty desserts with vegetables!

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