Roasted Eggplant Mushroom Salad – Vegan!

roasted eggplant mushroom salad

Topped with toasted pine nuts, and roasted with fresh thyme leaves, olive oil, garlic and more, this simple, effortless, and delicious, vegan roasted eggplant mushroom salad makes the perfect side dish or starter salad for any occasion!

When I’m simply not in the mood to spend time in the kitchen, I’ll usually find myself whipping up a bowl of vegan eggplant mushroom salad along with another salad of my choice.

So, preheat your oven, chop those vegetables, drizzle with pure date syrup and olive oil, and pop your tray into the oven to roast.

roasted eggplant mushroom salad

What You’ll Need

8 Mushrooms, a mix of portobello and champion (160 gr)

1 Eggplant, Aubergine (390 gr)

6 Cherry Tomatoes (180 gr)

1 Red Onion

3 Garlic Cloves (12 gr)

3 Fresh Thyme Sprigs

2 Tablespoons (20 gr) of Olive Oil

2 Tablespoons (30 gr) of Pure Date Syrup

Sea Salt and Black Pepper to taste

Optional Sprinkle of toasted pine nuts

Roasted Eggplant Mushroom Salad 

Preheat the oven to 340 degrees F (170 C).

Wash the cherry tomatoes and place on a baking tray lined with baking paper. Slice the Eggplant, aubergine, in half, then in half again and roughly slice. Remove any dirt that might be on the mushrooms, then slice in half and add to the tray along with the sliced eggplant.

Next, peel and cut the red onion in half, then slice into strips. Peel and finely slice the garlic cloves and add them both to the tray. Add the thyme sprigs, olive oil, pure date syrup, and season with sea salt and black pepper to taste. Mix all that goodness together and pop into the oven to bake until golden brown.

Heat a saucepan until hot, then add the pine nuts and toss until lightly toasted. Remove from heat and add to roasted eggplants and mushroom tray.

Garnish your roasted eggplant mushroom salad with some fresh parsley leaves and dig in!

roasted eggplant mushroom salad

Roasted Eggplant Mushroom Salad

A Quick And Simple Roasted Eggplant Mushroom Salad. Perfect to serve as a side dish or as a starter salad.

Course Side Dish
Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Servings 2 people
Author Elinor Kugler

Ingredients

  • 8 Mushrooms a mix of portobello and champion (160 gr)
  • 1 Eggplant Aubergine (390 gr)
  • 6 Cherry Tomatoes 180 gr
  • 1 Red Onion
  • 3 Garlic Cloves 12 gr
  • 3 Fresh Thyme Sprigs
  • 2 Tablespoons 20 gr of Olive Oil
  • 2 Tablespoons 30 gr of Pure Date Syrup
  • Sea Salt and Black Pepper to taste
  • Optional Sprinkle of toasted pine nuts

Instructions

  1. Wash cherry tomatoes, place on baking tray lined with baking paper. 

  2. Slice eggplant, aubergine, in half, then in half again and roughly slice. 

  3. Remove any dirt that might be on the mushrooms, then slice in half and add to the tray along with the sliced eggplant.

  4. Peel and cut the red onion in half, then slice into strips. Peel and finely slice the garlic cloves and add both to the tray.  

  5. Add the thyme sprigs, olive oil, pure date syrup, and season with sea salt and black pepper to taste.

  6. Mix together and pop into the oven to bake until golden brown.

  7. Heat a saucepan until hot. Add the pine nuts and toss until lightly toasted. 

  8. Remove from heat and add to roasted eggplants and mushroom tray.

  9. Garnish with fresh parsley leaves and dig in!

Recipe Notes

Every oven is different. For some these roasted veggies will be ready in under 30 minutes, whereas for others it might take longer.

 

Pin this Roasted Eggplant Mushroom Salad now, and make it later

You may also like my Roasted Bell Pepper Salad! It goes great with just about everything!

Pickled Roasted Peppers

Lotsa love from Elinor

Let’s Brighten Up xo

2 thoughts on “Roasted Eggplant Mushroom Salad – Vegan!

  1. Everyone please. What can I use I. Place of pure date syrup? This is n’t something I have on hand. Thanks so much

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