Mediterranean Roasted Eggplant Salad

Name: Mediterranean Roasted Eggplant Salad
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Ingredients: 2 medium eggplants, diced; 1 cup cherry tomatoes, halved; 1 cucumber, chopped; 1 red onion, diced; 1/4 cup Kalamata olives, sliced; 1/4 cup feta cheese, crumbled; 2 tablespoons fresh parsley, chopped; 3 tablespoons olive oil; 2 tablespoons balsamic vinegar; 1 teaspoon dried oregano; Salt and pepper to taste

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I absolutely love making Mediterranean Roasted Eggplant Salad, especially during the warmer months when eggplants are at their peak. The combination of roasted eggplant, fresh vegetables, and a tangy dressing makes for a bright and flavorful dish. I’ve found that roasting the eggplant to a golden-brown perfection not only enhances its flavor but also improves its texture, giving it a delightful creaminess that pairs beautifully with the crunchy veggies. This salad is not only delicious but also wholesome and satisfying, perfect as a side or a light main course.

Created by

Seraphina Moore

Last updated on 2026-02-08T00:45:36.839Z

When I first discovered Mediterranean Roasted Eggplant Salad, I was amazed at how such simple ingredients could create a dish bursting with flavor. I love the nutty taste of roasted eggplant, especially when it's mingled with the freshness of cherry tomatoes and the crunch of cucumbers. This method allows the veggies to shine while the herbs and spices bring everything together beautifully.

One key tip I've learned is to let the roasted eggplant cool slightly before tossing it into the salad. This avoids wilting the fresh ingredients and ensures every bite has that perfect balance of warmth and crunch. I can’t wait for you to try it!

Why You Will Love This Recipe
Rich Mediterranean flavors with every bite
A colorful and vibrant presentation
Nutritious and packed with fresh veggies

Eggplant Preparation Tips

When prepping eggplants for roasting, consider salting them beforehand to draw out excess moisture and bitterness. Slice the eggplants into even cubes, approximately 1-inch in size. This uniformity ensures that they roast evenly, achieving that golden-brown color. After salting, let them sit for 15-20 minutes, then rinse and pat dry; this step can elevate the flavor and texture profile dramatically.

Another key point is to roast your eggplants on parchment-lined baking sheets. This not only prevents sticking but also simplifies cleanup. Arrange the eggplant in a single layer to ensure they roast evenly rather than steaming each other. You want to see some caramelization, which usually takes 20-25 minutes at 400°F (200°C). Keep an eye out for golden edges as your visual cue that they’re done.

Dressing Decisions

The dressing is a crucial element that brings the salad together. I recommend using high-quality extra virgin olive oil for its rich flavor. If you prefer a little more zing, try adding a teaspoon of Dijon mustard to the dressing mix, which will give it a nice depth. Whisking your ingredients together thoroughly helps emulsify the dressing, preventing the oil and vinegar from separating, which can sometimes happen if they sit for too long.

You can easily customize the acidity level with the balsamic vinegar. If you find balsamic too strong, look for a more mild red wine vinegar. Remember to taste the dressing before serving; it should feel balanced. If it’s too sour, a pinch of sugar can help round out the flavors.

Serving Suggestions

For a complete meal, serve the Mediterranean Roasted Eggplant Salad over a bed of quinoa or couscous, which adds a fantastic nuttiness and gives it a heartier feel. You can even stuff the salad into whole wheat pita pockets for a delightful handheld meal, perfect for picnics or lunch on-the-go.

If you're preparing this salad for a gathering, consider making it a day in advance. The flavors truly meld and enhance after a night in the refrigerator. Just leave out the feta until serving time to maintain its creamy texture. Garnish with extra parsley or a sprinkle of crushed red pepper for a pop of color and a hint of heat!

Ingredients

Gather the following ingredients for a delightful Mediterranean Roasted Eggplant Salad:

Salad Ingredients

2 medium eggplants, diced
1 cup cherry tomatoes, halved
1 cucumber, chopped
1 red onion, diced
1/4 cup Kalamata olives, sliced
1/4 cup feta cheese, crumbled
2 tablespoons fresh parsley, chopped

Dressing Ingredients

3 tablespoons olive oil
2 tablespoons balsamic vinegar
1 teaspoon dried oregano
Salt and pepper to taste

With these ingredients ready, you're all set to create a delicious salad!

Instructions

Let’s walk through the steps of making this incredible salad:

Roast the Eggplants

Preheat your oven to 400°F (200°C). Spread the diced eggplants on a baking sheet, drizzle with olive oil, and sprinkle with salt and pepper. Roast for 20-25 minutes, or until golden brown and tender.

Prepare the Dressing

In a small bowl, whisk together the olive oil, balsamic vinegar, dried oregano, salt, and pepper until well combined.

Combine the Ingredients

In a large mixing bowl, combine the roasted eggplants, cherry tomatoes, cucumber, red onion, olives, and parsley. Pour the dressing over the salad and toss gently to combine.

Add Feta and Serve

Top the salad with crumbled feta cheese and serve immediately, or let it chill in the refrigerator for 10-15 minutes for the flavors to meld.

Enjoy your Mediterranean Roasted Eggplant Salad as a refreshing meal!

Pro Tips

For added flavor, consider marinating the diced eggplants in the dressing for 30 minutes before roasting them. This enhances their taste and ensures a richer flavor throughout the salad.

Ingredient Substitutions

Incorporating seasonal vegetables can give this salad a fresh twist. For example, if you can’t find cherry tomatoes, use diced bell peppers or roasted red peppers for sweetness. Grilled zucchini would also be a delightful addition to the mix, maintaining that Mediterranean vibe while adding flavor variation.

If you're looking for a vegan option, simply omit the feta and consider replacing it with cubed avocado or a sprinkle of nutritional yeast. This not only maintains the creaminess but also continues to provide healthy fats. Additionally, you can substitute Kalamata olives with green olives if you prefer a milder taste.

Storage Tips

Storing any leftovers is easy. Place the salad in an airtight container, where it can stay fresh for up to 3 days in the fridge. However, if you add the feta, its texture may change over time, so consider adding it just before serving any leftovers.

If you want to freeze parts of it, I suggest freezing only the roasted eggplants separately. When frozen properly, they can last up to 3 months. Thaw them in the refrigerator before reheating; a quick sauté in a skillet can revive their texture without losing flavor.

Questions About Recipes

→ Can I use other vegetables in this salad?

Absolutely! Feel free to add or substitute any of your favorite veggies, such as bell peppers or zucchini.

→ How can I make this salad vegan?

Simply omit the feta cheese, or use a vegan alternative to keep it plant-based.

→ Is it okay to make this salad ahead of time?

Yes! The salad can be prepared a few hours in advance. Just wait to add the dressing until you're ready to serve.

→ What can I serve this salad with?

This salad pairs well with grilled meats, falafel, or can be enjoyed on its own as a light lunch.