Description
A flavorful Mediterranean eggplant salad featuring roasted eggplant, fresh tomatoes, cucumbers, herbs, and a tangy lemon-olive oil dressing. This healthy, vegetarian, and gluten-free salad is perfect as a refreshing side dish or light meal.
Ingredients
Main Ingredients
- 2 medium eggplants, diced
- 2 tbsp olive oil
- 1 tsp paprika
- Salt and black pepper, to taste
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- ¼ cup red onion, finely chopped
- ¼ cup fresh parsley, chopped
- ¼ cup crumbled feta cheese (optional)
Dressing
- 3 tbsp olive oil
- 2 tbsp lemon juice
- 1 garlic clove, minced
- 1 tsp dried oregano
- Salt and black pepper, to taste
Instructions
- Preheat the Oven: Set your oven to 425°F (220°C) to prepare for roasting the eggplant.
- Prepare Eggplant: In a large bowl, toss the diced eggplant with olive oil, paprika, salt, and black pepper until evenly coated.
- Roast Eggplant: Spread the eggplant pieces on a baking sheet in a single layer and roast in the oven for 25–30 minutes, or until golden brown and tender, stirring halfway through for even cooking.
- Cool Slightly: Remove the roasted eggplant from the oven and let it cool slightly to avoid wilting the fresh salad ingredients.
- Combine Salad Ingredients: In a large salad bowl, mix the roasted eggplant with halved cherry tomatoes, diced cucumber, finely chopped red onion, chopped parsley, and crumbled feta cheese if using.
- Make Dressing: Whisk together olive oil, lemon juice, minced garlic, dried oregano, salt, and black pepper in a small bowl until emulsified.
- Toss and Serve: Pour the dressing over the salad and gently toss to combine all flavors. Serve the salad warm or chilled according to your preference.
Notes
- Pair this salad deliciously with grilled chicken or warm pita bread for a complete meal.
- Store any leftovers in an airtight container in the refrigerator for up to 3 days to maintain freshness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean
