This unique roasted Mediterraneaneggplant 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.
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.