Mediterranean Eggplant Salad

Bursting with vibrant flavors and fresh ingredients, this Mediterranean Eggplant Salad is a wholesome, crowd-pleasing dish perfect for any occasion. Featuring tender, oven-roasted eggplant as the star, this salad combines juicy cherry tomatoes, crisp cucumber, and thinly sliced red onion for a delightful medley of textures. Fresh parsley and mint bring a herby brightness, while creamy crumbled feta and briny kalamata olives add a tangy richness. Tossed in a simple yet zesty lemon-olive oil dressing, this refreshing salad is as nourishing as it is delicious. Serve it chilled or at room temperature as a light appetizer, hearty side, or satisfying vegetarian entrée. This easy-to-make recipe is your gateway to Mediterranean-inspired perfection!

Nutriscore Rating: 78/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 4

Ingredients

• 2 medium eggplant
• 3 tablespoons extra-virgin olive oil
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 250 grams cherry tomatoes
• 1 large cucumber
• 1 small red onion
• 0.5 cup parsley
• 0.25 cup mint leaves
• 3 tablespoons lemon juice
• 100 grams feta cheese
• 0.25 cup kalamata olives

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

Wash the eggplants and cut them into 1-inch cubes. Place the cubes on a baking sheet lined with parchment paper.

Step 3

Drizzle the eggplant cubes with 2 tablespoons of olive oil and sprinkle with salt and half the black pepper. Toss to coat evenly.

Step 4

Roast the eggplant in the preheated oven for 20-25 minutes, turning halfway through, until they are golden and tender.

Step 5

While the eggplant is roasting, halve the cherry tomatoes and peel, seed, and dice the cucumber. Thinly slice the red onion.

Step 6

Chop the parsley and mint leaves finely and set aside.

Step 7

In a large mixing bowl, combine the roasted eggplant, cherry tomatoes, cucumber, and red onion.

Step 8

In a small bowl, prepare the dressing by whisking together the remaining 1 tablespoon of olive oil, lemon juice, and remaining black pepper.

Step 9

Pour the dressing over the salad and toss gently to combine all the ingredients.

Step 10

Crumble the feta cheese and add to the salad along with the kalamata olives.

Step 11

Garnish the salad with the chopped parsley and mint before serving.

Step 12

Serve the salad chilled or at room temperature as a refreshing appetizer or side dish.

Nutrition Facts

Serving size	1978.9 grams (1978.9g)

Amount per serving	% Daily Value*
Calories	1204

Total Fat 80.60g	103%
Saturated Fat 21.50g	108%
Polyunsaturated Fat 1.50g
Cholesterol 89mg	30%
Sodium 5422mg	236%
Total Carbohydrate 108.50g	39%
Dietary Fiber 43.80g	156%
Total Sugars 53.90g
Protein 32.40g	65%

Vitamin D 16IU	80%
Calcium 952mg	73%
Iron 11mg	59%
Potassium 4105mg	87%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 56.3%

Protein: 10.1%

Carbs: 33.7%