
I'm welcoming you to my new series called, "We Have Food at Home" because we should learn to use up the food in our fridges before grabbing more groceries or eating out. As a content creator I do get overwhelmed sometimes trying to figure out what recipes to make for you guys, so I thought to myself, why not start making recipes on a whim that way the recipe is naturally made and I use food that's sitting in my fridge, instead of going out and buying things just to make one or two recipes. This way you also get to see how I come up with recipes for myself that are still balanced and nutrient-dense.
This eighth recipe of this series is my Roasted Eggplant Salad with Tahini-Harissa Sauce. Why do I feel like eggplant is one of the most neglected vegetables, but one of the most flavorful and versatile? If you did not know, eggplant can be chopped into cubes and baked in the oven, it can be grilled whole and then turned into a dip, it can be sliced into thin strips and sautéed, the world is yours when it comes to cooking with eggplant.
I know we can agree that salads that you can eat with a spoon are elite, so I wanted to make one for you. This delicious salad is made of eggplant, cucumber, cherry tomatoes, red onion, chickpeas, and feta topped with a tahini harissa dressing. This was a very "we have food at home" recipe because there wasn't any out-of-the-ordinary ingredient here, besides the eggplant, that I wouldn't have on hand. Through this series, I'm trying to encourage you to look at your fridge and pantry differently - in 2025, I want you to be more creative and resourceful.
This one of the simplest salads I've prepared in awhile so I know it's going to be a favorite of yours. The last thing we want during a busy week are recipes that take forever to make. All you have to do is cook the eggplant, and then the rest of the ingredients can be chopped up and added to a bowl. This recipe is also vegetarian and gluten free making it a recipe that many can enjoy. If you're dairy free and want to opt out of the feta, please do! If you'd like some extra saltiness that the feta would have given, feel free to add some olives instead.
This would a great salad to meal prep on a Sunday and then enjoy during your school or work week. If you're going to meal prep it, make sure to prep the dressing separately so the salad doesn't become soggy. You can also choose to enjoy this salad the day of for lunch or dinner. Another option is making a bigger batch and having it on the side of a dinner for color and fiber. You can pair this salad next to some rice and source of protein like fish or chicken. Overall, it's a quick and delicious option to incorporate into your routine if you're trying to add more color and fiber into your diet.
Why You’ll Love This Roasted Eggplant Salad with Tahini-Harissa Sauce
Quick and Easy: Ready in less than 35 minutes with minimal clean up.
Nutritious & Balanced:Â This recipe is balanced with all of the macronutrients your body needs from a meal, but it also obtains nutrients like omega 3 fatty acids that are key for our cognitive health, fiber that plays an important role in our digestive health, and micronutrients like B6 that has to do with our serotonin production, aka keeping us happy and healthy!
Customizable: You can make this recipe your own depending on your dietary preferences. If you're dairy free, please opt out of the feta or use a dairy free feta (I'm not sure if it's good but here is a suggestion). If you have an allicin allergy (onion/garlic), please opt out of the red onion.
Spoon salad: yes, this is a salad that you can enjoy with a spoon and I know it makes a world of a difference.
Health Benefit Highlight of This Roasted Eggplant Salad with Tahini-Harissa Sauce
You have all the colors of the rainbow here! This salad is a combination of multiple plants that offer a variety of micronutrients. Eggplant is a source of B6, which is key for serotonin production, keeping us in a good mood. Cucumber, tomato, and onion make for good sources of vitamin C, which is an important water-soluble vitamin for our immune function. We also have chickpeas, which are great sources of fiber. Fiber helps maintain our digestive health, keeping us regular. Since chickpeas are legumes, they also have some protein, which helps balance out this salad.
As for the dressing, you have tahini, which is made of sesame seeds. Sesame seeds are an important source of vitamins and minerals, such as vitamin E, calcium and iron. These essential nutrients support bone health, heart health and immunity. So, I'd say this recipe is not only flavorful, but packed full of nutrients your body craves!
Recipe Overview:
Yields: 2 servings
Portion: 1 bowl
Prep Time: 15 minutes
Cook Time: 20-30 minutes
Total Time: 35-45 minutes
Dietary Information: Vegetarian, Gluten Free
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Ingredients:
½ eggplant, cubed
2 tbsp extra virgin olive oil
Salt, black pepper
1 cucumber, finely diced
12 cherry tomatoes, chopped into thin rounds
¼ red onion, finely diced
1 cup chickpeas, canned, drained, rinsed
2 tbsp feta crumbles
Dressing:
1 tbsp extra virgin olive oil
2 tbsp tahini
1-2 tbsp harissa (adjust to spice level you want)
Juice of ½ lemon
½ tsp salt (adjust)
1-2 tbsp warm water to dilute
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Customizing Your Roasted Eggplant Salad with Tahini-Harissa Sauce
This recipe is easily customizable. You can make this recipe your own depending on your dietary preferences. Here are some ideas...
If you don't like red onion or if it bothers you, simply opt out of it.
If you don't have chickpeas, you could use white kidney beans or lentils instead for a source of fiber and protein.
If you can't have feta, opt out of it and use a dairy free version instead.
If you have a sesame allergy, do not make this recipe since it does contain tahini. Build the dressing without the tahini - just adjust the olive oil and harissa amounts.
My goal is to give you the inspiration so that you can learn to make it your own!
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Instructions:
Preheat oven: preheat the oven to 375. Wash the eggplant, slice down the middle horizontally, and save the rest. You can peel the eggplant or keep as is. Chop into cubes and add to a baking sheet. Coat with olive oil, season with salt and black pepper to taste. Bake in the oven for 10 minutes and flip the eggplant on other side to make sure they come out crunchy. Let it roast for 10-20 minutes longer until the eggplant is tender and some of the pieces are caramelized.
Prep veggies: as the eggplant is baking, prep the cucumber, cherry tomatoes, red onion, chickpeas, and feta. Add to a mixing bowl.
Prep dressing: in a small bowl or salad dressing container, pour in the olive oil, tahini, harissa, lemon, salt, and dilute with water. Mix well and set on the side.
Serve: gently remove the eggplant from the oven and allow it to cool for 5-10 minutes. In the mixing bowl with the vegetables, add in the eggplant. Pour on the dressing. Mix well. Taste and adjust for salt. Grab a serving bowl (or two for another person) and distribute evenly. Enjoy!
Recipe Notes:
Customization Tips: you can feel free to make this with or without any of the ingredients you like if you're running low on any foods, that's the whole point of the series. You can also ADD more ingredients as well. I know parsley, cilantro, dill would have made great additions to the salad. I'll mention again that if you cannot have feta but want to enjoy some saltiness, add kalamata olives or Castelvetrano olives.
Serving Suggestions: this salad is large enough to feed two people. But, if it's just for yourself, you can serve yourself half, and save the rest for another day.
Adjust spice level: not everyone's spice levels are the same. Please adjust the harissa to your liking, if you want less than 1 tbsp, you can also do that. I've linked the harissa I use.
Frequently Asked Questions:
Can I make this recipe in advance?: Yes! You can prepare the eggplant and other vegetables ahead of time, but just make sure to prep the dressing on the side and add on the day you want to enjoy it so the salad doesn't become soggy.
Can I add more protein to this recipe?: Yes! You can easily add grilled/baked chicken to the recipe. If you're vegetarian, you can opt for cubed tofu or tempeh.
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