Herby Marinated Eggplant Salad
This Herby Marinated Eggplant Salad features tender roasted eggplant tossed in a bright olive oil, lemon, and herb dressing. It’s vegan, high in fiber, low-calorie, and full of Mediterranean flavor. Perfect as a side dish, topping for bowls, or a light lunch.
Prep: 10 minutes
Roast Eggplant: 20–25 minutes
Marinate: 15–20 minutes
Total: 45–55 minutes
Serves: 2–3
Ingredients
Salad
2 medium eggplants, cut into 1-inch cubes
2 tbsp olive oil
Salt & black pepper
Marinade & Dressing
2 tbsp extra virgin olive oil
Juice of 1 lemon
1 garlic clove, minced
1 tsp dried oregano or thyme
2 tbsp chopped fresh parsley
1 tbsp chopped fresh mint
Salt & pepper to taste
Optional Add-ins
½ cup cherry tomatoes, halved
2–3 tbsp crumbled feta or goat cheese
1 tbsp toasted pine nuts or walnuts
Instructions
Roast Eggplant
Preheat oven to 200°C (400°F)
Toss eggplant cubes with olive oil, salt, and pepper
Roast on a baking sheet 20–25 minutes, turning halfway, until golden and tender
Prepare Dressing
Whisk together olive oil, lemon juice, garlic, oregano, parsley, mint, salt, and pepper
Assemble Salad
Place roasted eggplant in a bowl
Toss with dressing while still warm
Add cherry tomatoes, cheese, and nuts if using
Marinate (Optional)
Let salad sit for 15–20 minutes to allow flavors to meld
Serve
Serve warm or at room temperature
Garnish with extra fresh herbs
Tips
Use firm, fresh eggplants to avoid bitterness
Can add grilled zucchini or bell peppers for more Mediterranean flavor
Serve on top of greens or quinoa for a complete meal
Add a drizzle of balsamic glaze for extra depth
Frequently Asked Questions
Can I make it vegan?
Yes — skip the cheese or use vegan feta
Is this weight-loss friendly?
Absolutely — roasted vegetables with olive oil, high fiber, low-calorie, nutrient-rich
Can I make it ahead?
Yes — store in fridge up to 2 days; serve at room temperature
Can I grill eggplant instead of roasting?
Yes — grill until tender and slightly charred, then toss with dressing
Nutritional Information
Calories: 210 kcal
Protein: 6 g
Carbs: 14 g
Fat: 16 g
Fiber: 6 g