Roasted Eggplant and Tomato Salad
Bursting with Mediterranean flavors, this Roasted Eggplant and Tomato Salad is a deliciously wholesome dish that's perfect as a light main or a vibrant side. Tender, caramelized eggplant pairs beautifully with juicy cherry tomatoes, crisp red onion, and a zesty homemade vinaigrette infused with fresh garlic, lemon juice, and red wine vinegar. Finished with a sprinkle of fresh parsley and optional crumbled feta cheese, this salad offers a delightful balance of smoky, tangy, and herbal notes. Quick to prepare in under an hour and suitable for serving warm or at room temperature, it's an inviting and versatile addition to any meal. Whether you're entertaining or simply enjoying a healthy, plant-forward dinner, this salad is a crowd-pleasing masterpiece!
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Recipe Information
Ingredients
- 2 medium-sized Eggplant
- 2 cups Cherry tomatoes
- 5 tablespoons Extra-virgin olive oil
- 3 cloves Garlic
- 1 small Red onion
- 0.25 cup Fresh parsley
- 2 tablespoons Lemon juice
- 1 tablespoon Red wine vinegar
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 0.5 cup Crumbled feta cheese (optional)
Instructions
Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
Cut the eggplants into 1-inch cubes and spread them evenly on the baking sheet.
Drizzle 3 tablespoons of olive oil over the eggplant, toss to coat, and season with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
Roast the eggplant in the preheated oven for 20-25 minutes, stirring halfway through, until tender and slightly caramelized.
While the eggplant is roasting, halve the cherry tomatoes and thinly slice the red onion. Set aside.
Mince the garlic cloves and finely chop the parsley.
In a small bowl, whisk together the remaining 2 tablespoons of olive oil, lemon juice, red wine vinegar, minced garlic, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper to make the vinaigrette.
Once the eggplant is roasted, allow it to cool slightly for about 5 minutes.
In a large salad bowl, combine the roasted eggplant, cherry tomatoes, sliced red onion, and chopped parsley. If desired, add the crumbled feta cheese.
Drizzle the vinaigrette over the salad and gently toss to coat all the ingredients.
Adjust seasoning to taste, adding more salt or pepper if necessary.
Serve the salad warm or at room temperature, garnished with additional parsley if desired.
Nutrition Facts
Calories |
1313 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 98.0 g | 126% | |
| Saturated Fat | 27.7 g | 138% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 107 mg | 36% | |
| Sodium | 4909 mg | 213% | |
| Total Carbohydrate | 91.0 g | 33% | |
| Dietary Fiber | 35.8 g | 128% | |
| Total Sugars | 50.2 g | ||
| Protein | 32.7 g | 65% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 796 mg | 61% | |
| Iron | 5.6 mg | 31% | |
| Potassium | 3423 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.
