Go Back
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


  • 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


  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.