Spiced Roasted Eggplant Salad for Workday Lunch Bowls
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Author:sophieb
Total Time:45 minutes
Yield:4 servings 1x
Description
Elevate workday lunches with our spiced roasted eggplant salad. Perfect for meal prep and bursting with flavor. Enjoy a nutritious, tasty bowl!
Ingredients
Scale
1 medium-sized Eggplant, diced
2 tablespoons Olive oil
1 teaspoon Ground cumin
1 teaspoon Smoked paprika
1 can (15 oz) Chickpeas, drained and rinsed
1 small Red onion, diced
1/4 cup Fresh parsley, chopped
2 tablespoons Lemon juice
1/4 cup Feta cheese, crumbled
Instructions
Preheat your oven to 400°F (200°C).
Dice the eggplant into bite-sized cubes and toss them with olive oil, ground cumin, and smoked paprika until evenly coated.
Spread the seasoned eggplant onto a baking sheet and roast for 25-30 minutes or until golden brown and tender, stirring halfway through.
While the eggplant is roasting, heat a small skillet over medium heat, add a touch of olive oil, and sauté the chickpeas and diced red onion until heated through and the onion is translucent.
Combine the roasted eggplant with the sautéed chickpeas and red onions in a large mixing bowl. Add the chopped parsley and drizzle with lemon juice, tossing gently to mix.
Transfer to bowls and top with crumbled feta cheese. Serve warm or chilled.
Notes
A vibrant Spiced Roasted Eggplant Salad that boosts your vegetable intake with heart-healthy ingredients, perfect for workday lunch bowls.
