Diced Eggplant Aubergine Salad
Bursting with vibrant Mediterranean flavors, this Diced Eggplant Aubergine Salad is a deliciously fresh and hearty dish that’s perfect for any occasion. Featuring tender, oven-roasted eggplant cubes paired with crisp cucumbers, juicy cherry tomatoes, and sweet red bell peppers, this salad offers a delightful mix of textures in every bite. Tossed with a zesty lemon and red wine vinegar dressing, and finished with aromatic herbs like parsley and mint, it’s a refreshing choice for health-conscious eaters. Add a sprinkle of creamy feta for an optional savory twist, and serve it chilled or at room temperature for ultimate versatility. Ready in just under an hour with simple, wholesome ingredients, this eggplant salad is a must-try for fans of easy, flavorful, and nutrient-packed dishes.
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Recipe Information
Ingredients
- 2 medium-sized eggplant (aubergine)
- 3 tablespoons extra virgin olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper, freshly ground
- 1 medium-sized red bell pepper
- 1 cup cherry tomatoes
- 1 medium-sized cucumber
- 1 small red onion
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh mint, chopped
- 2 tablespoons lemon juice
- 1 tablespoon red wine vinegar
- 1 teaspoon honey
- 0.5 cup feta cheese, crumbled (optional)
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Trim the ends of the eggplants and dice them into 1-inch cubes.
Place the diced eggplant on the baking sheet, drizzle with 2 tablespoons of olive oil, and sprinkle with 0.5 teaspoon salt and 0.25 teaspoon black pepper. Toss to coat evenly.
Roast the eggplant in the preheated oven for 20-25 minutes, tossing halfway through, until golden brown and tender. Remove and let it cool completely.
While the eggplant is roasting, dice the red bell pepper, cucumber, and red onion into small, uniform pieces. Halve the cherry tomatoes.
In a small bowl, prepare the dressing by whisking together the remaining 1 tablespoon olive oil, lemon juice, red wine vinegar, honey, 0.5 teaspoon salt, and 0.25 teaspoon black pepper.
In a large salad bowl, combine the roasted eggplant, diced red bell pepper, cherry tomatoes, cucumber, red onion, fresh parsley, and fresh mint.
Pour the dressing over the salad and gently toss to combine, ensuring everything is evenly coated.
If using feta cheese, sprinkle it on top of the salad before serving.
Serve the salad chilled or at room temperature. Enjoy your Diced Eggplant Aubergine Salad!
Nutrition Facts
Calories |
1028 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 72.1 g | 92% | |
| Saturated Fat | 24.4 g | 122% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 107 mg | 36% | |
| Sodium | 3749 mg | 163% | |
| Total Carbohydrate | 80.2 g | 29% | |
| Dietary Fiber | 26.0 g | 93% | |
| Total Sugars | 46.2 g | ||
| Protein | 29.5 g | 59% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 769 mg | 59% | |
| Iron | 4.9 mg | 27% | |
| Potassium | 2664 mg | 57% | |
*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.
