Grilled Eggplant and Roasted Red Pepper Salad with Feta
This Grilled Eggplant and Roasted Red Pepper Salad with Feta is smoky, tangy, creamy, and refreshing — all in one bowl. The eggplant brings a grilled richness, the roasted peppers add sweetness, the feta gives a salty bite, and fresh herbs brighten everything up. It’s excellent warm or at room temperature.
Time Breakdown:
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 4
Ingredients:
Vegetables:
2 medium eggplants
2 large red bell peppers (or use jarred roasted red peppers)
Olive oil, for brushing
Salt and black pepper, to taste
Salad Mix-ins:
1/3 cup crumbled feta cheese
2 tbsp capers (optional, for briny flavor)
2 tbsp chopped fresh parsley (or basil/mint)
1 tbsp chopped red onion (or shallot)
Dressing:
2 tbsp extra virgin olive oil
1 tbsp red wine vinegar or lemon juice
1 garlic clove, finely minced or grated
1/2 tsp Dijon mustard (optional, helps emulsify)
Salt and pepper to taste
Instructions:
Step 1: Prepare the Eggplant
1. Slice eggplant into 1/2-inch thick rounds.
2. Sprinkle with salt and let rest 10–15 minutes to remove bitterness. Pat dry with paper towels.
3. Brush both sides with olive oil and season lightly with salt and pepper.
Step 2: Grill the Eggplant
1. Heat a grill or grill pan to medium-high heat.
2. Grill eggplant slices for 3–4 minutes per side until tender and grill-marked. Set aside to cool slightly, then cut into bite-sized pieces or strips.
Step 3: Roast the Peppers
Option 1: Grill method – Place whole red peppers on grill, turning every few minutes until all sides are charred and blistered. Place in a bowl and cover with a plate or plastic wrap for 10 minutes, then peel, seed, and slice into strips.
Option 2: Oven method – Roast whole peppers at 450°F (230°C) on a baking sheet for 20–25 minutes until charred. Steam and peel as above.
Option 3: Use jarred roasted red peppers – Rinse and pat dry, then slice.
Step 4: Make the Dressing
1. In a small bowl or jar, whisk together olive oil, red wine vinegar or lemon juice, garlic, Dijon, salt, and pepper.
Step 5: Assemble the Salad
1. In a large bowl or serving platter, combine grilled eggplant, roasted pepper strips, red onion, parsley, and capers (if using).
2. Drizzle with dressing and gently toss to combine.
3. Top with crumbled feta just before serving.
Notes & Tips:
Make it ahead: You can grill/roast the vegetables in advance. Store separately and combine with dressing and feta before serving.
No grill? Use a grill pan or roast eggplant slices at 425°F for 20 minutes.
Add-ins: Chickpeas, toasted pine nuts, olives, or arugula can bulk it up.
Vegan option: Omit the feta or use vegan feta-style cheese.
Frequently Asked Questions
Q: Can I use zucchini instead of eggplant?
A: Yes! Grilled zucchini or summer squash works great as a variation.
Q: How long does this salad keep?
A: Up to 3 days in the fridge. Best served at room temperature for full flavor.
Q: What can I serve this with?
A: It pairs well with grilled meats, falafel, pita, or on its own with crusty bread.
Nutritional Information
Calories ~220 kcal
Protein 5 g
Carbohydrates 14 g
Fat 17 g
Saturated Fat 4 g
Fiber 5 g
Sugar 6 g
Sodium ~380 mg