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Roasted Mediterranean Eggplant Salad

A fresh and flavorful Mediterranean salad made with roasted eggplant, vegetables, herbs, and feta cheese.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: Mediterranean
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

Vegetables
  • 2 eggplants cubed
  • 1 cup cherry tomatoes halved
  • 0.5 red onion sliced
  • 0.5 cup Kalamata olives pitted
  • 0.5 cup feta cheese crumbled
Dressing
  • 3 tbsp olive oil
  • 1 tbsp lemon juice
  • 2 cloves garlic minced
  • 1 tsp oregano
  • 0.5 tsp smoked paprika

Equipment

  • Baking sheet
  • Mixing bowl
  • Knife
  • Cutting board

Method
 

  1. Preheat oven to 400°F (200°C).
  2. Toss eggplant with olive oil, salt, pepper, and paprika.
  3. Roast for 25–30 minutes until tender and golden.
  4. Combine roasted eggplant with tomatoes, onion, and olives.
  5. Add garlic, lemon juice, and oregano. Toss gently.
  6. Top with feta and fresh herbs. Serve warm or cold.

Notes

Add chickpeas for extra protein or serve with pita bread. Best enjoyed after resting for 10 minutes.