Recipes // Salads // Roasted Eggplant Salad with Coconut-Lime Vinaigrette

Roasted Eggplant Salad with Coconut-Lime Vinaigrette

By Mollie Katzen
Makes 3 Or 4 Modest Main Dish Servings - Vegan
6 servings 

Roasted eggplant readily soaks up a quietly exotic (but not difficult) vinaigrette, elevating this salad to focal-point status for a light summer lunch.

  • 1 1⁄2 pounds eggplant, peeled if large and cut into 1⁄2-‐inch cubes
  • Coconut-‐Lime Vinaigrette
  • Salt
  • 1 small (6-‐inch) cucumber (peeled if the skin is bitter), diced
  • 1 small or 1⁄2 medium sweet bell pepper (orange or purple are especially nice), diced
  • Handful of very sweet cherry tomatoes, halved or quartered if large
  • About 10 fresh mint leaves, minced Crushed red pepper (optional)
  1. Preheat the oven to 400°F, with a rack in the center position. Line a baking sheet with parchment paper or foil and spray it with nonstick spray.
  2. Arrange the eggplant pieces on the baking sheet and roast for 15 minutes.
  3. Use tongs or a small metal spatula to loosen and turn the pieces, then roast for another 15 to 20 minutes, until the eggplant pieces are completely tender and even somewhat shriveled.
  4. Meanwhile, place 1⁄4 cup of the vinaigrette in a shallow dish large enough to hold the eggplant.
  5. Remove the baking sheet from the oven, sprinkle the eggplant very lightly with salt, then transfer the still-hot eggplant directly to the vinaigrette in the dish. Let it sit and absorb as it cools to room temperature.
  6. Stir in the cucumber, bell pepper, and tomatoes, along with another 2 tablespoons or so of the vinaigrette.
  7. Cover and refrigerate for at least 1 hour and up to 2 days.
  8. Serve cold or at cool room temperature, stirring the mint leaves in immediately before serving, and topping with a light sprinkling of crushed red pepper, if desired.
Coconut Lime Vinaigrette

Makes About 3⁄4 Cup - Vegan

In addition to the accompanying eggplant dish,
this goes swimmingly with any tossed green salad.
The vinaigrette can be made ahead of time and stored for up to a week in a tightly covered jar in the refrigerator. Let it come to room temperature and stir from the bottom or just shake it before using.
After you’ve used the mere 3 tablespoons of coconut milk for this recipe, preserve the remainder of the can by freezing it in an ice cube tray. Once firm, transfer the cubes to a heavy zip- style plastic bag (label it!) for longer storage. Pull out what you need, when you need it, and you will have wasted not.


  • 1⁄2 teaspoon minced or crushed garlic
  • 3 tablespoons fresh lime juice
  • 3 tablespoons reduced-‐fat coconut milk
  • 1⁄2 teaspoon salt
  • 1 1⁄2 teaspoons agave nectar or sugar 5 tablespoons grapeseed or peanut oil


  1. Combine the garlic, lime juice, coconut milk, salt, and sweetener in a small bowl or a jar with a lid, and whisk to thoroughly blend.
  2. Drizzle in the oil, whisking as you go, until it is fully incorporated.
  3. Store tightly covered in the refrigerator. Shake and/or stir from the bottom before use.
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