Mediterranean Eggplant Salad
Brighten up your meal with this vibrant Mediterranean Eggplant Salad, a wholesome medley of roasted eggplant, juicy cherry tomatoes, crisp cucumber, and the briny goodness of kalamata olives. Tossed in a zesty lemon and olive oil dressing, and garnished with fresh parsley, mint, and crumbled feta cheese, this salad bursts with bold, refreshing flavors. Perfect as a chilled appetizer or a hearty side dish, this recipe combines easy roasting techniques with classic Mediterranean ingredients for a dish that's healthy, delicious, and irresistibly satisfying. Ready in under an hour and packed with textures and nutrients, it’s a go-to for Mediterranean diet enthusiasts and anyone seeking a fresh and flavorful option.
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Recipe Information
Ingredients
- 2 medium eggplant
- 3 tablespoons extra-virgin olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 250 grams cherry tomatoes
- 1 large cucumber
- 1 small red onion
- 0.5 cup parsley
- 0.25 cup mint leaves
- 3 tablespoons lemon juice
- 100 grams feta cheese
- 0.25 cup kalamata olives
Instructions
Preheat your oven to 400°F (200°C).
Wash the eggplants and cut them into 1-inch cubes. Place the cubes on a baking sheet lined with parchment paper.
Drizzle the eggplant cubes with 2 tablespoons of olive oil and sprinkle with salt and half the black pepper. Toss to coat evenly.
Roast the eggplant in the preheated oven for 20-25 minutes, turning halfway through, until they are golden and tender.
While the eggplant is roasting, halve the cherry tomatoes and peel, seed, and dice the cucumber. Thinly slice the red onion.
Chop the parsley and mint leaves finely and set aside.
In a large mixing bowl, combine the roasted eggplant, cherry tomatoes, cucumber, and red onion.
In a small bowl, prepare the dressing by whisking together the remaining 1 tablespoon of olive oil, lemon juice, and remaining black pepper.
Pour the dressing over the salad and toss gently to combine all the ingredients.
Crumble the feta cheese and add to the salad along with the kalamata olives.
Garnish the salad with the chopped parsley and mint before serving.
Serve the salad chilled or at room temperature as a refreshing appetizer or side dish.
Nutrition Facts
Calories |
1231 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 77.8 g | 100% | |
| Saturated Fat | 23.3 g | 116% | |
| Polyunsaturated Fat | 0.9 g | ||
| Cholesterol | 89 mg | 30% | |
| Sodium | 5396 mg | 235% | |
| Total Carbohydrate | 118.3 g | 43% | |
| Dietary Fiber | 48.6 g | 174% | |
| Total Sugars | 60.2 g | ||
| Protein | 36.4 g | 73% | |
| Vitamin D | 1.1 mcg | 5% | |
| Calcium | 956 mg | 74% | |
| Iron | 15.3 mg | 85% | |
| Potassium | 4570 mg | 97% | |
*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.
