A fast, tasty vegan eggplant salad made with roasted aubergine, mayo, onion and spices – perfect healthy dinner or snack. Ready in under an hour!
Picture a velvety, smoky eggplant salad that comes together in under an hour – creamy, tangy, and just the right amount of heat. This quick vegan side is the perfect blend of roasted goodness and bright paprika, making every bite feel like a comforting hug from the kitchen.
🛒 Ingredients
- mayonnaise
- eggplants
- onion
- salt
- paprika powder
- chili flakes
👩🍳 How to Make It
- Preheat the oven to 200 °C (390 °F), pierce the eggplants with a fork and roast on a tray for 40‑50 minutes until soft.
- Let the eggplants cool, scoop out the flesh, drain it, then chop and combine with the finely chopped onion, mayonnaise, salt, paprika and chili flakes.
- Mix well, chill in the fridge for better flavor, and serve with bread slices.
🍽️ Serving Suggestions
- Spread a generous dollop on toasted sourdough or rye slices for an easy, crowd‑pleasing appetizer.
- Serve alongside a crisp green salad and a glass of chilled rosé for a light lunch or dinner plate.
- Pair with warm pita chips and a drizzle of extra‑virgin olive oil for a snack that’s perfect for movie night.
💡 Chef's Tips & Variations
- Swap the mayo for a cashew‑based cream to keep it raw‑vegan and add a nutty depth.
- Mix in a handful of chopped fresh herbs—like parsley, mint, or basil—for a burst of garden freshness.
- Add a squeeze of lemon juice or a splash of apple cider vinegar to brighten the flavors and balance the richness.
- For extra crunch, fold in toasted pumpkin seeds or crispy fried chickpeas just before serving.
Save this quick vegan eggplant salad and enjoy tonight! Credit: @dr.vegan
