Mediterranean Eggplant Salad
Published Mar 11, 2026
Roasted Mediterranean Eggplant Salad with cumin and coriander roasted eggplant, cherry tomatoes, red onion, herbs, and feta with a lemon dressing.
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Make roasted eggplant salad with tomatoes!
I cook eggplant a lot, but roasting it is usually my favorite way to do it. Once it hits a hot oven, it gets soft in the middle and a little golden around the edges, which is exactly what you want for a salad like this Mediterranean eggplant salad.
This Mediterranean eggplant salad starts with roasted eggplant tossed with lemon, olive oil, and garlic while it’s still warm so it absorbs the dressing. Then I add tomatoes, red onion, herbs, and a little feta. It’s simple but has a lot going on, and it works just as well as a side dish or something you can eat on its own.
Happy Cooking!
– Yumna
Eggplant Salad Ingredients
- Eggplant: Either regular eggplants or Italian eggplants work. Look for bright, shiny purple skins with no soft spots or bruises. They should feel heavy for their size. . Cut the eggplant into even cubes so they roast at the same rate.Here are my tips on how to cut eggplant into cubes. Toss with olive oil, cumin, coriander, salt, and pepper, then roast in a single layer so the pieces brown instead of steam.
- Vegetables and herbs: Thinly sliced red onion, halved cherry tomatoes and chopped fresh parsley and mint add tons of fresh flavor. If the red onion tastes very sharp, you can soak the slices in cold water for about 10 minutes to mellow the flavor.
- Feta: I recommend using a block of feta and crumbling it yourself. It tends to be creamier and less dry than pre-crumbled feta. If you want to keep the salad dairy-free, you can simply leave it out.
- For the dressing: Whisk together olive oil, lemon juice, grated garlic, and oregano. Add the warm roasted eggplant directly to the dressing so it absorbs the flavor while it cools.
How to Make Eggplant Salad
Mediterranean Eggplant Salad Recipe
Ingredients
- 2 medium eggplants or 4 Italian eggplants, cut into ¾-inch cubes
- 3 tablespoons olive oil divided
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 cup cherry tomatoes halved
- ½ small red onion very thinly sliced
- ¼ cup chopped fresh parsley
- ¼ cup crumbled feta cheese
- 2 tablespoons chopped fresh mint
Dressing
- 1 large lemon juiced (about 3 tablespoons)
- 2 tablespoons extra-virgin olive oil
- 1 small garlic clove grated
- ½ teaspoon dried oregano
Instructions
- Preheat the oven to 425°F and line a large baking sheet with parchment paper.
- Toss the eggplant cubes with 2 tablespoons of olive oil and the cumin, coriander, salt, and pepper. Spread into an even layer, making sure the pieces aren't crowded.
- Roast for 30 minutes, flipping halfway through, until golden brown and tender with crisp edges.
- While the eggplant roasts, whisk together the olive oil, lemon juice, garlic, and oregano in a large bowl.
- Add the red onion and warm roasted eggplant to the bowl with the dressing and gently toss until well combined.
- Add the cherry tomatoes, parsley, mint, and feta, and toss to combine one more time. Serve warm.
Notes
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Recipe Variations
- Add more veggies: Roast some red peppers with the eggplant or add diced cucumber for a crunchy contrast.
- Increase the protein: Add some drained and rinsed canned chickpeas for a heartier salad.
- Serve it over labneh: Spread a layer of homemade labneh in a bowl, then top it with the roasted eggplant salad.
- Finish with a crunch: Serve the salad with toasted pine nuts or slivered almonds.
Recipe Tips
- Spread out the eggplant. Make sure the cubes are in an even layer, not overlapping, so they roast evenly.
- Use grated garlic. It blends into the dressing better than minced garlic and doesn’t leave behind bigger raw-tasting pieces.
Serving Ideas
- Chicken: Mediterranean Chicken, Cilantro Chicken, Shish Tawook
- Beef: Doner Kebab, Beef Shish Kabobs, Beef Shawarma Wrap
- Salmon: Harissa Glazed Salmon, Air Fryer Greek Salmon, Air Fryer Salmon Bites
FAQs
You can if you want to, but I like to leave the eggplant skin on for this recipe. Unless a recipe specifically recommends you peel it, I like to keep the skin on for extra fiber and nutrients.
You may not have salted it enough before roasting. Eggplant has a very high water content, so salting it well before roasting is key to making sure it doesn’t turn out mushy.
