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Eggplant Salad with Melon | This roasted eggplant salad with melon is sweet, savory, and a bit smoky. Olive and basil add pops of flavor. | SeasonedVegetable.com
Eggplant Salad with Melon
Prep Time
45 mins
Cook Time
50 mins
Total Time
1 hr 35 mins
 
This roasted eggplant salad with melon is sweet, savory, and a bit smoky. Olive and basil add pops of flavor.
Servings: 8 servings
Ingredients
  • 4 whole Japanese eggplants (about 500g)
  • 1/2 teaspoon salt
  • 1 tablespoon olive oil
  • 1 whole melon (about 1200g)
  • 1/4 cup finely chopped olives
  • 1/4 cup loosely packed basil ribbons
Instructions
  1. Chop eggplants into 1 1/2 to 2-inch pieces. Since Japanese eggplants are long and skinny, I cut them in half lengthwise and then chop into 1 1/2 to 2-inch pieces.
  2. Place eggplant in a colander and sprinkle with salt. Mix well and set in the sink. Let eggplants sit for 30 minutes to draw out water. Then rinse well.
  3. Heat oven to 400°F.
  4. Transfer eggplant to a baking sheet and drizzle with olive oil. Place in the oven and roast for 30 to 40 minutes, until tender and golden.
  5. While eggplant is roasting, cut melon in half. Scoop out the seeds, then slice each half into wedges. Remove the rind and chop melon into 1-inch cubes. Transfer onto serving dish and chill in the refrigerator.
  6. When eggplant is tender, remove from oven. Let cool slightly, then transfer to the melon dish.
  7. Sprinkle with olives and basil. Serve immediately.
Recipe Notes
SEASONED SECRET

I chose a cantaloupe melon for this recipe. There are so many melon varieties that you can select your favorite. Some of the sweetest ones such as a Tuscan muskmelon are delicious. Melons with a bit of a crunch such as canary melons or even watermelon would be nice as well.

OMNIVORE

The roasted eggplant pairs with the melon much like the more traditional prosciutto and melon combination. You could easily add thinly sliced cured meats and charcuterie such as prosciutto, coppa, or even a spicy soppressata.