Crumbed eggplant salad
Indulge in a delicious Crumbed Eggplant Salad featuring crispy eggplant slices, fresh arugula, juicy tomatoes, and tangy feta cheese. A touch of olive oil and vinegar brings it all together for a perfect, healthy meal. Try this easy-to-make recipe today!
- 01 May 2025
- Cook time 10 min
- Prep time 20 min
- 4 Servings
- 7 Ingredients
Crumbed eggplant salad is a delicious and healthy dish that combines the rich flavor of eggplant with the freshness of arugula and tomatoes. This salad is perfect for a light lunch or a vibrant side dish, featuring a delightful mix of textures and Mediterranean flavors enhanced with crumbled feta cheese. Follow this recipe to create a nutritious and tantalizing meal.
Ingredients:
Instructions:
- Preheat your oven to 200°C (392°F).
- Pat the eggplant slices dry with paper towels to remove excess moisture.
- Brush both sides of each eggplant slice with olive oil.
- Place the slices in a single layer on a baking sheet.
- Roast the eggplant in the oven for approximately 20-25 minutes, or until they are golden brown and tender. Flip the eggplant slices halfway through the cooking time to ensure even roasting.
3. Prepare the Salad:
- While the eggplant is roasting, wash and dry the arugula and tomatoes.
- Halve or quarter the tomatoes, depending on their size and your preference.
- In a large salad bowl, combine the arugula and tomatoes.
- Once the eggplant slices are roasted and slightly cooled, add them to the salad bowl.
- Crumble the feta cheese over the top of the salad.
- Drizzle with vinegar and season with salt and pepper to taste.
5. Serve:
- Gently toss the salad to combine all the ingredients. Serve immediately while the eggplant is still warm.
Tips:
- For a crispier texture, consider roasting the eggplant slices in the oven at 400°F (200°C) for 20-25 minutes, turning halfway through.
- Ensure your eggplant slices are not too thick, as this will help them cook evenly and absorb flavors better.
- If you prefer a more tangy flavor, you can add a squeeze of lemon juice to the salad just before serving.
- To keep the arugula fresh and crisp, add it to the salad just before serving.
This crumbed eggplant salad is not only easy to make but also packed with flavors and nutrients. The combination of crispy eggplant, fresh arugula, juicy tomatoes, and tangy feta cheese makes it a delightful and nutritious dish. Enjoy this salad as a standalone meal or paired with your favorite main course for a complete dining experience.
| Nutrition Facts | |
|---|---|
| Serving Size | 470 grams |
| Energy | |
| Calories 180kcal | 9% |
| Protein | |
| Protein 9g | 6% |
| Carbohydrates | |
| Carbohydrates 24g | 7% |
| Fiber 12g | 31% |
| Sugar 15g | 15% |
| Fat | |
| Fat 10g | 12% |
| Saturated 4.45g | 15% |
| Cholesterol 27mg | - |
| Vitamins | |
| Vitamin A 100ug | 11% |
| Choline 36mg | 7% |
| Vitamin B1 0.22mg | 18% |
| Vitamin B2 0.41mg | 31% |
| Vitamin B3 3.02mg | 19% |
| Vitamin B6 0.49mg | 29% |
| Vitamin B9 120ug | 30% |
| Vitamin B12 0.49ug | 20% |
| Vitamin C 20mg | 23% |
| Vitamin E 1.56mg | 10% |
| Vitamin K 45ug | 38% |
| Minerals | |
| Calcium, Ca 220mg | 17% |
| Copper, Cu 0.35mg | 39% |
| Iron, Fe 1.53mg | 14% |
| Magnesium, Mg 70mg | 17% |
| Phosphorus, P 210mg | 17% |
| Potassium, K 1070mg | 31% |
| Selenium, Se 5ug | 10% |
| Sodium, Na 340mg | 23% |
| Zinc, Zn 1.62mg | 15% |
| Water | |
| Water 420g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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