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Do you have any particular kind in mind? I'm only asking because you wrote "roasted eggplant salad" in the title, and "eggplant salad' in the post. If you do want the roasted eggplant salad, once you roast the eggplants, chill them and scoop out the flesh, there are several things you can do:

-for a creamier salad/spread, add salt, garlic and mayo (mash with a fork or an immersion blender).

-you can make it as above, but add minced parsley, cumin and tahini instead of mayo (garlic & salt stay)

-instead of mayo or tahini et al, add vinegar or lemon juice and some canola oil (add vinegar/lemon juice a little bit at a time to make the acidity palatable for your taste). garlic & salt as before.

-This one does not need an immersion blender - mash the eggplant flesh, add salt, very finely chopped parsley, dill, tomatoes, red bell pepper, minced garlic, a little bit of lemon juice and olive oil. Mix and chill. Of course, all of the above should be served chilled:-)

If you're looking for any eggplant salad, not just roasted, I have a really good recipe - I can post it if you're interested.

:-) Then here goes:

"Red" aubergine salad

1 very large aubergine or two medium ones, cubed (small cubes)
1 large Spanish onion, chopped
2 red bell peppers, cubed
Salt
Freshly ground black pepper
¼ tsp smoked paprika
1 tin of whole peeled tomatoes, tomatoes chopped, juice reserved
2 tbsp of minced dill
2 tbsp of minced parsley
2-3 cloves garlic, minced
2-3 tbsp ketchup
Canola oil

*The measurements for herbs, garlic and ketchup are more to give you an idea, but they are certainly not "strict", since I never measure them. Also, if you don't have smoked paprika, it's not a big deal, I've only started using it lately.

1.Cover the bottom of a large heavy non-stick pan (I had my best results in a hard anodized pan) with canola oil. Add cubed aubergines, season with salt, cover the pan with a lid and sauté over medium-high heat, stirring occasionally, until aubergines change their colour to grey and become almost “mushy”.

2.In a separate pan, sauté onions in canola oil over medium-high heat, until golden. Add peppers, season with salt and pepper. Continue sautéing, stirring every couple of minutes, for about 5-7 minutes. Add the chopped tomatoes, stir and sauté for another 5 minutes.

3.Add the onion/pepper/tomato mixture to the aubergines. Add tomato juice, ketchup, dill, garlic, paprika. Mix well, let simmer over medium heat without a lid, for about 20 minutes, stirring occasionally (you will actually see how it "comes together", so to speak. It should bubble, but not "violently", and the end result should not be liquidy). Taste and adjust seasoning, if needed. Serve chilled.

Now, this can actually be served warm, as a side dish. But it is absolutely incredible the next day when it's chilled - with a spoon, on a slice of bread, in a pita (alone or with a hard-boiled egg - weird, but really tasty combination), whatever pleases you. It also keeps really well in the fridge - I usually make a lot and store it in a glass container (pyrex).

There was one Rumanian dish my mother agreed to learn to make for my father. She wasn't crazy about my grandmother's cooking, but she made this dish like a champ. Once, long ago when I was shopping in the Essex Street Markets, I had picked up an eggplant with one hand and asked the greengrocer where the green peppers were. He said, "Ah! A Rumanian." He knew.

Putlagella
(Romanian Eggplant Salad)

1 1lb eggplant roasted til soft (about an hour at 400)
1 small onion
1 carrot, peeled
1 half green, orange or yellow sweet pepper
1 hard boiled egg
1 T. mayonnaise or olive oil
1/4 cup fresh lemon juice
salt and pepper to taste

Scoop the flesh from the eggplant skin. Force it through a wire grater over a medium sized bowl. Grate the rest of the vegetables and the egg into the bowl. Add the remaining ingredients and mix. Refrigerate for several hours. Serve as a salad or on crackers or pita triangles as an appetizer. This can be made in a food processor, but be sure to chop, not puree. You want chunks.

Enjoy!