Mediterranean Eggplant Salad Recipe
Mediterranean Eggplant Salad made with roasted eggplant, cherry tomatoes, red onion, fresh parsley, mint, and feta tossed in a lemon garlic dressing.
Servings: 4 servings
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
My Top Tip: Mix the salad while the eggplant is warm. The eggplant will absorb the olive oil, herbs, and flavors better when it's tender.
Storage: Store leftovers in an airtight container in the fridge. They'll stay fresh for 3–4 days.
Nutrition
Serving: 1cup | Calories: 266kcal | Carbohydrates: 21g | Protein: 5g | Fat: 20g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Cholesterol: 8mg | Sodium: 702mg | Potassium: 729mg | Fiber: 9g | Sugar: 10g | Vitamin A: 715IU | Vitamin C: 35mg | Calcium: 108mg | Iron: 2mg
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