Food & Cooking Recipes Salad Recipes Roasted Eggplant Salad Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Photo: GENTL & HYERS Yield: Makes 2 1/2 cups In Greece, this dish is called melitzanosalata. The eggplants can be grilled instead of broiled. Ingredients 4 medium eggplants (about 4 pounds) 1 tablespoon white-wine vinegar 2 tablespoons fresh lemon juice 2 tablespoons extra-virgin olive oil 2 tablespoons vegetable oil 4 tablespoons minced red onion 2 medium garlic cloves, minced 1 teaspoon sugar ½ teaspoon salt ¼ teaspoon freshly ground black pepper 1 teaspoon minced fresh mint, for garnish 1 teaspoon minced fresh flat-leaf parsley, for garnish Directions Heat broiler. Prick eggplants several times with the tip of a knife. Broil 3 to 4 inches from heat, turning occasionally, until soft and charred all over, about 30 minutes. When cool enough to handle, remove skin. Place eggplants in a colander set over a bowl; let drain for at least 30 minutes. Halve eggplants lengthwise; discard seeds. Chop flesh finely, and place in a bowl. Combine vinegar, lemon juice, olive and vegetable oils, onion, garlic, sugar, salt, and pepper. Add to eggplant; mix to combine. Serve at room temperature sprinkled with chopped mint and parsley. Rate it Print