Description
A flavorful Mediterranean eggplant salad featuring roasted eggplant, fresh cherry tomatoes, crisp cucumber, red onion, and parsley, all tossed in a tangy lemon-olive oil dressing. This healthy salad is perfect as a refreshing side dish or a light meal and can be served warm or chilled.
Ingredients
Main Ingredients
- 2 medium eggplants, diced
- 2 tbsp olive oil
- 1 tsp paprika
- Salt and black pepper, to taste
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- ¼ cup red onion, finely chopped
- ¼ cup fresh parsley, chopped
- ¼ cup crumbled feta cheese (optional)
Dressing
- 3 tbsp olive oil
- 2 tbsp lemon juice
- 1 garlic clove, minced
- 1 tsp dried oregano
- Salt and black pepper, to taste
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) to prepare for roasting the eggplant.
- Prepare Eggplant: In a large bowl, toss the diced eggplant with 2 tablespoons of olive oil, paprika, salt, and black pepper until evenly coated.
- Roast Eggplant: Spread the eggplant pieces in a single layer on a baking sheet and roast in the preheated oven for 25–30 minutes, or until the eggplant is golden brown and tender.
- Cool Eggplant: Remove the roasted eggplant from the oven and let it cool slightly before mixing with the other salad ingredients.
- Combine Salad Ingredients: In a large bowl, combine the roasted eggplant, halved cherry tomatoes, diced cucumber, finely chopped red onion, chopped parsley, and crumbled feta cheese if using.
- Prepare Dressing: In a small bowl, whisk together 3 tablespoons olive oil, 2 tablespoons lemon juice, minced garlic, dried oregano, salt, and black pepper until well blended.
- Toss and Serve: Pour the dressing over the salad and gently toss to combine all ingredients. Serve the salad warm or chilled according to preference.
Notes
- Delicious when served alongside grilled chicken or warm pita bread for a more substantial meal.
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
- Feta cheese is optional and can be omitted for a vegan-friendly version.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean
