Go Back
+ servings
overhead picture of Mediterranean eggplant salad in a white bowl

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 minutes
Cook Time 30 minutes
Servings 6
Calories 214kcal


  • 2 eggplants cut into 1/2" cubes
  • 2 large red peppers or 3 small
  • 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


  • 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. Dish can be served warm or chilled and served up to 24 hours later. Store leftovers in a sealed container in the refrigerator for up to 3 days.


  • Can be served hot or cold as a dip, spread, 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.
  • 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. 


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