Roasted Eggplant Salad with Feta and Cherry Tomatoes
This roasted eggplant salad is a rich and savory dish featuring caramelized eggplant, burst cherry tomatoes, crumbled feta, and fresh herbs tossed in a lemon-garlic vinaigrette. It’s earthy, tangy, and satisfying — perfect warm or room temperature, as a side or a light main.
Time:
Prep time: 10 minutes
Cook time: 30–35 minutes
Total time: 40–45 minutes
Serves: 4
Ingredients:
For the Salad:
1 large eggplant (or 2 medium), cut into 1-inch cubes
1.5 cups cherry tomatoes, whole or halved
2 tbsp olive oil
1/2 tsp salt
1/2 tsp black pepper
1/2 tsp dried oregano
1/2 tsp smoked paprika
1/2 cup crumbled feta cheese
2 tbsp fresh parsley or basil, chopped
Optional: 2 tbsp toasted pine nuts or walnuts for crunch
For the Lemon-Garlic Dressing:
2 tbsp olive oil
Juice of 1 lemon
1 garlic clove, minced
1/2 tsp Dijon mustard
Salt and pepper to taste
Instructions:
1. Preheat oven:
Set your oven to 220°C (425°F). Line a baking sheet with parchment paper.
2. Roast the vegetables:
Spread eggplant and cherry tomatoes on the baking sheet.
Drizzle with 2 tbsp olive oil, and sprinkle with salt, pepper, oregano, and paprika.
Toss to coat, then roast for 30–35 minutes, stirring once halfway, until eggplant is golden and tender, and tomatoes are blistered.
3. Make the dressing:
While vegetables roast, whisk together lemon juice, olive oil, garlic, mustard (if using), salt, and pepper.
4. Assemble the salad:
Transfer roasted veggies to a large bowl. Let cool for 5–10 minutes. Add crumbled feta and fresh herbs. Drizzle with dressing and gently toss.
5. Serve:
Serve warm or at room temperature. Great as a side, salad course, or over toasted sourdough, quinoa, or greens.
Tips:
For smoky depth, grill the eggplant slices instead of roasting.
Add chickpeas or cooked lentils for extra protein.
Use roasted red peppers or capers to enhance Mediterranean flair.
Frequently Asked Questions
Q: Can I make this ahead?
A: Yes. Store roasted veggies and dressing separately. Combine with feta and herbs just before serving.
Q: Can I use another cheese?
A: Yes! Goat cheese or ricotta salata are great alternatives.
Q: Do I need to salt the eggplant first?
A: Not necessary here, as roasting caramelizes and softens the eggplant, but you can salt and rest it for 20 minutes if you want to remove bitterness.
Nutritional Information
Calories: 210
Protein: 5g
Fat: 14g
Carbs: 15g
Fiber: 5g
Sugar: 6g
Sodium: 360mg