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Creating the Smoky Roasted Eggplant & Cucumber Salad involves a thoughtful selection of ingredients, each bringing its own unique flavors and nutritional benefits to the table. Let's take a closer look at the star components of this refreshing dish.

Roasted Eggplant Salad with Cucumber

Discover the vibrant and delicious Smoky Roasted Eggplant & Cucumber Salad, a perfect blend of textures and flavors! This refreshing dish features warm, caramelized eggplant paired with crunchy cucumber, all enhanced by sweet bell peppers and zesty red onions. Tossed with a simple dressing and optional feta, it’s versatile enough for a light main or a side to grilled meats. Experience a salad that is not just healthy but truly packed with flavor. Perfect for any gathering or a satisfying meal at home!
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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 olive oil

2 tablespoons balsamic vinegar

1 teaspoon smoked paprika

1 teaspoon cumin

Salt and pepper, to taste

1/4 cup fresh parsley, chopped

1/4 cup crumbled feta cheese (optional)

1 tablespoon lemon juice

1/4 teaspoon red pepper flakes (optional)

Instructions
 

Prepare the Eggplant: Preheat your oven to 400°F (200°C). In a large bowl, toss the eggplant cubes with half of the olive oil, smoked paprika, cumin, salt, and pepper until evenly coated.

    Roast the Eggplant: Spread the seasoned eggplant on a baking sheet in a single layer. Roast in the preheated oven for about 25-30 minutes, flipping halfway through, until the eggplant is tender and slightly caramelized. Remove from oven and allow to cool slightly.

      Combine Vegetables: In a large mixing bowl, combine the diced cucumber, red bell pepper, red onion, and minced garlic.

        Make the Dressing: In a small bowl, whisk together the remaining olive oil, balsamic vinegar, lemon juice, and red pepper flakes (if using). Season with salt and pepper to taste.

          Assemble the Salad: Add the roasted eggplant to the bowl of chopped vegetables. Pour the dressing over the salad and gently toss to combine all ingredients.

            Add Fresh Herbs and Cheese: Just before serving, fold in the chopped parsley and sprinkle with crumbled feta cheese if desired.

              Serve: This salad can be served warm or at room temperature. It pairs beautifully with crusty bread or can be enjoyed on its own as a light meal.

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