Eggplant Aubergine Salad
Elevate your salad game with this vibrant and flavorful Eggplant Aubergine Salad, a deliciously healthy dish that’s perfect for any occasion. Featuring tender roasted eggplant as its star ingredient, this hearty salad is balanced with crisp cucumber, juicy cherry tomatoes, sweet red bell pepper, and zesty red onion. A simple dressing of lemon juice, garlic, olive oil, and a pinch of cumin infuses the salad with a tangy, aromatic kick, while fresh parsley adds a burst of herbal freshness. Optionally, a sprinkle of creamy feta cheese takes this salad to the next level. Serve it warm as a satisfying side or chill it for a refreshing main dish—ready in just under an hour, this Mediterranean-inspired recipe is both versatile and irresistibly delicious!
Get More Healthy Recipes with SnapCalorie
Recipe Information
Ingredients
- 2 large eggplants
- 3 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 large red bell pepper
- 1 medium cucumber
- 0.5 small red onion
- 0.25 cup parsley
- 2 tablespoons lemon juice
- 1 clove garlic
- 0.25 teaspoon ground cumin
- 1 cup cherry tomatoes
- 0.5 cup feta cheese (optional)
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or foil.
Cut the eggplants into 1-inch cubes and place them on the prepared baking sheet. Drizzle with 2 tablespoons of olive oil, and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Toss to coat evenly.
Roast the eggplant in the oven for 30-35 minutes, tossing halfway through, until soft and slightly caramelized. Remove from the oven and allow to cool.
Meanwhile, finely dice the red bell pepper, cucumber, and red onion. Halve the cherry tomatoes. Chop the parsley finely.
In a small bowl, prepare the dressing by whisking together the lemon juice, 1 tablespoon olive oil, minced garlic clove, 1/4 teaspoon ground cumin, and remaining salt and black pepper.
In a large mixing bowl, combine the roasted eggplant, diced vegetables, cherry tomatoes, and parsley. Pour the dressing over the top and toss gently to combine, ensuring the eggplant doesn’t get mushy.
If desired, crumble feta cheese on top to add a creamy, tangy element to the salad.
Serve immediately for a warm salad or refrigerate for 1-2 hours to serve chilled. Enjoy!
Nutrition Facts
Calories |
1023 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 69.0 g | 88% | |
| Saturated Fat | 24.4 g | 122% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 107 mg | 36% | |
| Sodium | 3337 mg | 145% | |
| Total Carbohydrate | 82.8 g | 30% | |
| Dietary Fiber | 31.9 g | 114% | |
| Total Sugars | 47.4 g | ||
| Protein | 30.7 g | 61% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 778 mg | 60% | |
| Iron | 6.2 mg | 34% | |
| Potassium | 3108 mg | 66% | |
*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.
