Crispy Eggplant & Artichoke Salad
Aysel is a London-based food creator who loves developing her own recipes and creating delicious, healthy, and approachable meals. Her goal is to show that healthy eating doesn't have to mean sacrificing flavor, and to inspire more people to enjoy cooking at home.
- Side
Golden roasted eggplant tossed with marinated artichokes, fresh herbs, garlic, and lemon — a vegan, high-fiber side that dresses itself with the artichoke jar’s marinade.
This Crispy Eggplant & Artichoke Salad is a fresh, flavorful dish that’s ready in just 35 minutes. Roasted eggplant cooks until golden and tender, while marinated artichokes, fresh parsley, basil, garlic, and a squeeze of lemon add brightness and depth. The reserved artichoke marinade brings everything together. Whether served as a side dish or as a light lunch, this salad is easy to prepare and full of color. It’s a great way to turn everyday vegetables into a satisfying plate that’s naturally vegan and great for sharing. It’s the kind of eggplant salad that wins over people who swear they don’t like eggplant.
Nutrition (per serving)
| Calories | 145 |
|---|---|
| Protein | 3g |
| Carbs | 11g |
| Fat | 10g |
Ingredients
| Eggplants | 2 |
|---|---|
| Olive oil | 2 tbsp |
| Salt | To taste |
| Black pepper | To taste |
| Garlic clove, minced | 1 |
| Fresh parsley, finely chopped | 1 handful |
| Fresh basil, finely chopped | 1 handful |
| Red pepper flakes | 1 tsp |
| Lemon juice | ½ lemon |
| Artichoke hearts, chopped | 1 small jar (about 200 g) |
| Artichoke jar marinade | 2 tbsp |
Step-by-Step Instructions
1 Roast the eggplant
Without peeling the eggplants, cut them into bite-sized cubes. Place them on a baking tray, drizzle with the olive oil, season with salt and black pepper, and toss to coat. Bake in a preheated 400°F oven for 20–25 minutes, or until golden and crispy.
2 Combine
Transfer the roasted eggplant to a large mixing bowl. Add the chopped artichoke hearts, parsley, basil, minced garlic, red pepper flakes, lemon juice, and a pinch of salt.
3 Dress and serve
Add 2 tablespoons of the reserved artichoke marinade and gently toss until everything is evenly combined. Serve immediately, or enjoy at room temperature or slightly chilled.
Notes & Tips
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- This salad can be served warm, at room temperature, or chilled.
- You can substitute parsley or basil with other fresh herbs such as dill or mint if desired.
- Roast the eggplant until golden and crispy for the best texture.
- Not suitable for freezing, as the vegetables will become soft after thawing.
Aysel is a London-based food creator who loves developing her own recipes and creating delicious, healthy, and approachable meals. Her goal is to show that healthy eating doesn't have to mean sacrificing flavor, and to inspire more people to enjoy cooking at home.
