Smoki Roasted Eggplant Salad

Smoki Roasted Eggplant Salad

Healthy, delicious, light and filling. This salad is vegan by design, and it’s perfect to make in advance for a quick, easy lunch or dinner.

Serves 4

Prep time: 10 minutes

Cooking time: 30 minutes


  • 1 medium eggplant
  • 1 tomato
  • 1 green onion
  • 1 can of chickpeas
  • 4 tbsp olive oil
  • 1/2 tsp salt
  • 2 tbsp Smoki Seasoning Salt


  1. Cut the eggplant into cubes, around 1cm thick. Toss with the salt, and allow to drain in a colander for 15 minutes. This removes the bitterness that eggplant can have. 
  2. While the eggplant salts, dice the tomato in cubes, similar in size to the eggplant. Slice the green onion, and drain the chickpeas. Combine in a bowl with a splash of olive oil and set aside. 
  3. Preheat the oven to 400f. Toss the eggplant with the Smoki and the olive oil, and place on a lined tray. Roast for 15 minutes, until browned all over. 
  4. To serve, spread the tomato and chickpea mix out on a plate or in a bowl, and spoon the eggplant on top. This is delicious hot or cold.