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When it comes to vibrant and refreshing salads, the Smoky Roasted Eggplant & Cucumber Salad stands out as a delightful option that beautifully marries a variety of textures and flavors. This dish showcases the rich, smoky essence of roasted eggplant, complemented by the crispness of fresh cucumbers, creating a salad that is not only visually appealing but also bursting with flavor. The combination of ingredients brings together a symphony of tastes, making it a perfect choice for both casual gatherings and elegant dinners.

Roasted Eggplant Salad with Cucumber

Discover the delicious Smoky Roasted Eggplant & Cucumber Salad, a vibrant dish that combines rich, smoky eggplant with crisp cucumbers for a burst of flavor in every bite. This salad is not only visually appealing but also packed with nutrients from antioxidant-rich eggplant and hydrating cucumbers. Perfect for any occasion, it can be served alone or alongside grilled proteins. Elevate your meals with this delightful, healthful salad that's sure to impress!
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Ingredients
  

2 medium eggplants, cut into 1-inch cubes

1 large cucumber, diced (about 1 ½ cups)

1 red bell pepper, diced

1 small red onion, finely chopped

2 cloves garlic, minced

1/4 cup extra virgin olive oil, divided

2 tablespoons balsamic vinegar

1 teaspoon smoked paprika

1 teaspoon ground cumin

Salt and freshly ground black pepper, to taste

1/4 cup fresh parsley, finely chopped

1/4 cup crumbled feta cheese (optional)

1 tablespoon freshly squeezed lemon juice

1/4 teaspoon red pepper flakes (optional for extra heat)

Instructions
 

Prepare the Eggplant: Preheat your oven to 400°F (200°C). In a large mixing bowl, combine the eggplant cubes with half of the olive oil (1/8 cup), smoked paprika, cumin, salt, and pepper. Toss well until all pieces are evenly coated with the spices and oil.

    Roast the Eggplant: Spread the seasoned eggplant cubes onto a baking sheet in a single layer, ensuring they are not overcrowded to achieve optimal roasting. Roast in the preheated oven for about 25-30 minutes, flipping the eggplant halfway through to promote even cooking. The eggplant should become tender and develop a slightly caramelized exterior. Once done, remove from the oven and let cool slightly.

      Combine the Fresh Vegetables: In a large serving bowl, combine the diced cucumber, red bell pepper, finely chopped red onion, and minced garlic. Stir gently to mix the vegetables evenly.

        Make the Dressing: In a small separate bowl, whisk together the remaining 1/8 cup of olive oil, balsamic vinegar, freshly squeezed lemon juice, and red pepper flakes (if using). Season the dressing with salt and freshly ground black pepper to taste.

          Assemble the Salad: Add the roasted eggplant to the bowl of fresh vegetables. Drizzle the dressing over the mixture and gently toss to combine all the ingredients, ensuring that the dressing coats everything evenly.

            Incorporate Fresh Herbs and Cheese: Just before serving, fold in the chopped parsley for a burst of freshness, and sprinkle with crumbled feta cheese for added creaminess, if desired.

              Serve: This delightful salad can be enjoyed warm or at room temperature, making it versatile for any dining occasion. It pairs beautifully with crusty bread or can be relished on its own as a light yet satisfying meal.

                Prep Time, Total Time, Servings: 15 minutes | 45 minutes | 4 servings