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–+ servings
A bowl of Mediterranean salad with grilled vegetables, feta cheese, pine nuts, and fresh herbs on a striped cloth.
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Mediterranean-Style Roasted Eggplant Salad with Feta

This Mediterranean-inspired roasted eggplant salad is full of delicious caramelized veggie flavor! The quick roasted eggplant, red peppers, and onion are tossed with feta cheese, lemon, and herbs. This nourishing salad recipe can be enjoyed either warm or chilled — perfect as a side dish. 
Course Side Dish
Cuisine Mediterranean
Diet Diabetic, Gluten Free, Halal, Hindu, Kosher, Low Calorie, Low Fat, Low Lactose, Low Salt, Vegan, Vegetarian
Prep Time 10 minutes
Cook Time 30 minutes
Servings 6
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

Calories: 214kcal | Carbohydrates: 18g | Protein: 6g | Fat: 15g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Cholesterol: 17mg | Sodium: 540mg | Potassium: 597mg | Fiber: 7g | Sugar: 9g | Vitamin A: 2054IU | Vitamin C: 68mg | Calcium: 149mg | Iron: 2mg