Mediterranean Eggplant Salad
A vibrant Mediterranean salad featuring roasted eggplants, fresh cherry tomatoes, red onion, creamy feta, and a zesty dressing.
- Prep Time: 15
- Cook Time: 30
- Total Time: 45
- Yield: 4-6 servings 1x
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Scale
- 2 large eggplants, cut into 1-inch cubes
- 1.5 cups cherry tomatoes, halved
- 1 medium red onion, thinly sliced
- 200g feta cheese, crumbled
- 1/3 cup fresh parsley, finely chopped
- 3 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- Salt and black pepper to taste
- 1 tablespoon lemon juice
Instructions
- Preheat your oven to 220C (428F).
- Cut the eggplants into 1-inch cubes and toss them in a large bowl with olive oil, salt, pepper, and dried oregano.
- Spread the eggplant cubes evenly on a parchment-lined baking sheet and roast for 25-30 minutes.
- While the eggplant is roasting, halve the cherry tomatoes, slice the red onion, and chop the parsley.
- Whisk together the minced garlic, remaining olive oil, and lemon juice in a small bowl.
- Add the warm roasted eggplant, cherry tomatoes, and sliced red onion to a large mixing bowl, and drizzle the dressing over the top.
- Scatter the crumbled feta cheese and parsley over the salad and fold gently.
- Transfer the salad to a serving bowl and serve warm or refrigerate for up to 2 days.
Notes
For best flavor, choose firm, heavy eggplants. Feel free to customize with additional veggies or nuts.
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 4g
- Sodium: 400mg
- Fat: 17g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 30mg