Roasted Eggplant Salad with Feta
This Mediterranean Roasted Eggplant Salad with Feta combines soft, caramelized eggplant with juicy tomatoes, fresh herbs, and briny feta cheese. Tossed in a light lemony dressing and optionally spiced with cumin or chili flakes, this salad is great served warm, room temperature, or chilled. It’s ideal as a side dish, light lunch, or part of a mezze spread with pita or grilled protein.
Time:
Prep Time: 10 minutes
Cook Time: 25–30 minutes
Total Time: 35–40 minutes
Servings: 4 (side) or 2 (main)
Ingredients:
For the Salad:
1 large eggplant (or 2 medium), cut into 1-inch cubes
2 tbsp olive oil
Salt and black pepper, to taste
1 cup cherry tomatoes, halved (or 1 large tomato, diced)
¼ cup red onion, finely sliced
(or pickled red onions)
½ cup crumbled feta cheese
2 tbsp chopped parsley
1 tbsp chopped mint
Optional: ¼ cup cooked lentils or chickpeas for a heartier version
For the Dressing:
2 tbsp extra virgin olive oil
Juice of ½ lemon (about 1 tbsp)
1 small garlic clove, minced
½ tsp ground cumin
Pinch of red chili flakes
Salt and pepper, to taste
Instructions:
1. Roast the Eggplant:
Preheat oven to 425°F (220°C).
Place cubed eggplant on a baking sheet, toss with olive oil, salt, and pepper.
Spread in a single layer and roast for 25–30 minutes, flipping halfway, until golden brown and soft.
2. Make the Dressing:
In a small bowl, whisk together olive oil, lemon juice, minced garlic, cumin (if using), chili flakes, salt, and pepper.
3. Assemble the Salad:
In a large bowl, combine roasted eggplant, cherry tomatoes, red onion, parsley, and mint (if using).
Pour over the dressing and gently toss to combine.
4. Finish with Feta:
Crumble feta over the top and mix lightly. Taste and adjust seasoning.
5. Serve:
Serve warm, room temperature, or chilled with crusty bread, pita, or as a side to grilled meats or fish.
Notes & Tips:
Salt eggplant before roasting? If your eggplant is bitter, sprinkle salt over cubes and let sit 15 min, then rinse and pat dry. Newer eggplants are often mild and don’t need this.
Add crunch: Sprinkle with toasted pine nuts or crushed roasted almonds.
Make it vegan: Skip the feta or use a plant-based feta alternative.
Make ahead: Roast the eggplant and prep dressing in advance. Assemble just before serving.
Frequently Asked Questions
Q: Can I use grilled eggplant instead?
A: Yes! Grilled slices or cubes of eggplant add a lovely smoky flavor.
Q: Can I store leftovers?
A: Yes, store in the fridge in an airtight container for up to 2 days. The flavors deepen over time.
Q: Is it good for meal prep?
A: Absolutely. It’s delicious cold and holds up well, especially with added lentils or grains.
Q: What herbs pair best?
A: Parsley and mint are classic. You can also try dill or basil depending on what’s on hand.
Nutritional Information
Calories ~180–220 kcal
Protein 5–7g
Carbohydrates 10–14 g
Dietary Fiber 4–5 g
Sugars 4 g
Fat 15–18 g
Saturated Fat 4–5 g
Sodium 250–300 mg
Calcium 10–12% DV
Vitamin C 20–25% DV