Big Fat Greek Eggplant Aubergine Salad
Indulge in the vibrant flavors of the Mediterranean with this Big Fat Greek Eggplant Aubergine Salad, a wholesome dish bursting with fresh, colorful ingredients. Roasted eggplants are the star of this recipe, lending a smoky depth and velvety texture to a medley of juicy cherry tomatoes, crisp cucumber, tangy kalamata olives, and creamy crumbled feta cheese. Enhanced with a zesty homemade dressing of extra virgin olive oil, lemon juice, garlic, and oregano, this salad is perfectly balanced and utterly refreshing. Topped with a sprinkle of fresh parsley, it's easy to make, ready in under 45 minutes, and can be served warm or at room temperature, making it a versatile addition to any table. Ideal for a light yet satisfying meal or as a side dish, this salad is a celebration of classic Greek flavors and Mediterranean cuisine!
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Recipe Information
Ingredients
- 2 large eggplants (aubergines)
- 200 grams cherry tomatoes
- 1 medium cucumber
- 1 small red onion
- 100 grams kalamata olives
- 150 grams feta cheese
- 4 tablespoons extra virgin olive oil
- 2 tablespoons lemon juice
- 1 teaspoon dried oregano
- 1 clove garlic
- 2 tablespoons fresh parsley
- 0.5 teaspoons sea salt
- 0.25 teaspoons black pepper
Instructions
Preheat your oven to 200°C (400°F).
Wash the eggplants and pierce them a few times with a fork. Place them on a baking sheet lined with parchment paper.
Roast the eggplants in the preheated oven for 20-25 minutes, or until they are soft and the skin is wrinkled. Remove from the oven and let them cool slightly.
While the eggplants are cooling, wash and halve the cherry tomatoes, dice the cucumber, and thinly slice the red onion. Set the vegetables aside in a large mixing bowl.
Slice the roasted eggplants in half and scoop out the flesh with a spoon. Roughly chop the eggplant flesh and add it to the bowl with the other vegetables.
Add the kalamata olives into the bowl.
Crumble the feta cheese over the mixture.
In a small bowl, prepare the dressing by whisking together the olive oil, lemon juice, minced garlic, dried oregano, salt, and black pepper.
Pour the dressing over the salad ingredients and toss gently to combine.
Chop the fresh parsley and sprinkle it over the salad as a garnish.
Serve the salad slightly warm or at room temperature, and enjoy!
Nutrition Facts
Calories |
1520 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 117.7 g | 151% | |
| Saturated Fat | 31.7 g | 158% | |
| Polyunsaturated Fat | 1.0 g | ||
| Cholesterol | 134 mg | 44% | |
| Sodium | 4185 mg | 182% | |
| Total Carbohydrate | 100.4 g | 37% | |
| Dietary Fiber | 42.5 g | 152% | |
| Total Sugars | 49.4 g | ||
| Protein | 36.0 g | 72% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1032 mg | 79% | |
| Iron | 8.7 mg | 48% | |
| Potassium | 3425 mg | 73% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
