Description
A hearty Mediterranean salad featuring roasted eggplant, cherry tomatoes, red onions, parsley, and feta cheese, tossed in olive oil and vinegar for a bold, refreshing flavor.
Ingredients
Scale
- 2 medium eggplants, diced
- 1 cup cherry tomatoes, halved
- 1 small red onion, thinly sliced
- 1/2 cup feta cheese, crumbled
- 1/4 cup fresh parsley, chopped
- 2 garlic cloves, minced
- 3 tablespoons olive oil
- 1 tablespoon red wine vinegar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
- In a bowl, toss diced eggplant with 2 tablespoons of olive oil, salt, and pepper.
- Spread eggplant on baking sheet in a single layer and roast for 25 minutes, flipping halfway through.
- While roasting, slice tomatoes and onions, chop parsley, and crumble feta.
- In a large bowl, combine roasted eggplant, tomatoes, onions, parsley, and garlic.
- Drizzle with remaining olive oil and vinegar, then gently fold in feta.
- Let rest for 10 minutes before serving. Serve warm or chilled.
Notes
- Salt eggplant beforehand to draw out moisture and bitterness.
- Do not overcrowd the pan when roasting.
- Add feta and parsley just before serving for best texture and color.
- Letting the salad rest helps flavors meld beautifully.
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 4g
- Sodium: 380mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 20mg
Keywords: roasted eggplant salad, Mediterranean salad, Greek eggplant dish, vegetarian eggplant recipe, feta eggplant salad