Description
A Mediterranean-inspired roasted eggplant salad with feta, lemon, and herbs. Smoky, tangy, and perfect served warm or cold.
Ingredients
2 medium eggplants, cubed
3 tbsp olive oil
1/2 tsp salt
1/4 tsp pepper
1/2 cup feta cheese, crumbled
1/4 cup chopped parsley or mint
1 tbsp lemon juice
1 garlic clove, minced
1 tsp honey (optional)
2 tbsp toasted pine nuts (optional)
Instructions
Preheat oven to 425°F (220°C). Line a baking sheet with parchment.
Salt cubed eggplant and let sit 30 minutes. Pat dry.
Toss eggplant with olive oil, spread on pan, and roast 25–30 minutes until golden.
Whisk lemon juice, garlic, and honey into dressing.
Combine roasted eggplant, feta, herbs, and dressing in a large bowl.
Top with pine nuts before serving. Serve warm or chilled.
Notes
You can roast the eggplant up to 3 days ahead.nAdd cherry tomatoes or red onion for variation.nGreat with grilled meat, couscous, or pita.
- Prep Time: 10min
- Cook Time: 30min
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 220
- Sugar: 5g
- Sodium: 20mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 15mg