Mediterranean Eggplant

This unique roasted Mediterranean eggplant salad is full of caramelized veggie flavor, tossed with tangy fresh lemon and herbs. It’s full of healthy ingredients and can be eaten warm or chilled.

Course Side Dish

Cuisine Mediterranean

Prep Time 10

Cook Time 30

Servings

Calories 214kcal

Author Christy Gurin

Ingredients

2 eggplants cut into 1/2" cubes
2 large red peppers or 3 small, cut into 1” squares (2.5cm)
1 red onion cut in half and then sliced into 1/4" wedges
2 Tbsp. olive oil
1 tsp. salt
1 tsp. pepper
1 Tbsp. minced garlic
1 tsp. oregano
2 Tbsp. lemon juice
1/4 cup chopped basil
3 Tbsp. chopped parsley
1/3 cup pine nuts
4 oz crumbled feta 1/2 cup

US Customary - Metric

Instructions

Preheat oven to 400° F (205° C).
Toss eggplant, red pepper, and red onion in olive oil, salt, pepper, minced garlic and oregano.
Roast in oven for 25-30 minutes, stirring half way through, until vegetables are fully roasted but not charred.
Remove from oven and toss with fresh herbs, lemon juice, and pine nuts. Place in a serving dish and gently fold in feta before serving. Season to taste with salt and pepper.

Notes

Can be served hot, cold or room temperature as a side dish, or even as part of a main dish served over pasta or rice.
If preparing ahead of time, prepare everything but wait to fold in the feta until just before serving. You can prepare it up to 24 hours ahead of time and refrigerate before serving either cold or at room temperature if you let it rest on the counter for an hour ahead of time.
Store leftovers in a sealed container in the refrigerator for up to 3 days.
To make dairy free or vegan just leave out the feta cheese. Taste and sprinkle with additional salt if needed to make up for leaving the salty feta out.

Nutrition