Description
Tender roasted eggplant cubes are mixed with fresh tomatoes, cucumber, red onion, fragrant parsley and mint, and topped with creamy feta cheese all tossed in a bright lemon and oregano Mediterranean dressing. This vibrant, healthy salad makes a perfect side dish or a light vegetarian lunch option.
Ingredients
Vegetables and Cheese
- 2 large eggplants, cut into cubes
- 2 tomatoes, diced
- 1 cucumber, diced
- 1/2 red onion, finely sliced
- 1/2 cup fresh parsley, chopped
- 2 tbsp fresh mint, chopped
- 1/2 cup crumbled feta cheese
- Salt and black pepper, to taste
For the Dressing
- 3 tbsp extra virgin olive oil
- 2 tbsp fresh lemon juice
- 1 tbsp red wine vinegar
- 1 garlic clove, minced
- 1 tsp dried oregano
- 1/2 tsp ground cumin
- Salt and black pepper, to taste
For Roasting
- 2 tbsp olive oil
Instructions
- Preheat Oven: Preheat the oven to 220°C (425°F) to prepare for roasting the eggplant.
- Prepare Eggplant: Toss the cubed eggplant with 2 tablespoons of olive oil, salt, and black pepper, ensuring each piece is well coated.
- Roast Eggplant: Spread the seasoned eggplant cubes in a single layer on a baking sheet. Roast in the oven for 25–30 minutes, turning them halfway through to achieve an even golden, tender texture.
- Cool Eggplant: Remove from oven and allow the roasted eggplant to cool slightly to avoid wilting the fresh vegetables when combined.
- Combine Vegetables and Herbs: In a large bowl, mix together diced tomatoes, cucumber, finely sliced red onion, chopped parsley, and chopped fresh mint.
- Prepare Dressing: Whisk together extra virgin olive oil, fresh lemon juice, red wine vinegar, minced garlic, dried oregano, ground cumin, salt, and black pepper until well combined.
- Assemble Salad: Add the roasted eggplant to the bowl with fresh vegetables and herbs, then pour over the dressing.
- Toss and Serve: Gently toss all ingredients until coated in the dressing. Sprinkle crumbled feta on top just before serving for a creamy, salty finish.
Notes
- For a smokier flavor, grill the eggplant instead of roasting it.
- Add cooked chickpeas to the salad to make it more filling and protein-rich.
- This salad can be enjoyed warm, at room temperature, or chilled, making it versatile for different serving preferences.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean
