Eggplant and feta salad
Discover a refreshing Mediterranean twist with our Eggplant and Feta Salad. This vibrant dish combines roasted eggplant, tangy vinegar, spicy red chili peppers, and sweet red onions with a crisp hint of arugula and fresh parsley, all topped with crumbled feta and a zesty squeeze of lemon. Perfect for a light lunch or a side dish that bursts with flavor!
- 29 Jul 2025
- Cook time 45 min
- Prep time 20 min
- 4 Servings
- 8 Ingredients
The Eggplant and Feta Salad is a delightful dish that combines Mediterranean flavors with fresh, vibrant ingredients. This salad is perfect as a side dish or a light main course, featuring roasted eggplant and onions, spicy chili peppers, and refreshing hints of parsley and arugula, all tied together with tangy feta cheese and a lemon-infused dressing. It's an excellent choice for those who enjoy a mix of textures and bold flavors in their meals.
Ingredients:
Instructions:
Preheat your oven to 400°F (200°C).
- Cut the eggplants into slices and place them in a large bowl.
- Slice the red onions into wedges.
- Slice the red hot chili peppers.
- Arrange the eggplant and red onion wedges on a baking sheet.
- Drizzle with olive oil and season with salt and pepper.
- Toss to coat the vegetables evenly in oil.
- Roast in the preheated oven for about 25-30 minutes, or until the eggplant is tender and the onions are caramelized, stirring halfway through.
- In a small bowl, whisk together the vinegar, lemon juice, a drizzle of olive oil, and a pinch of salt and pepper.
- Once the roasted vegetables have cooled slightly, transfer them to a large salad bowl.
- Add the arugula, sliced red hot chili peppers, chopped parsley, and crumbled feta cheese.
- Pour the dressing over the salad and toss gently to combine all ingredients thoroughly.
- Serve the salad immediately, garnishing with extra parsley if desired.
Tips:
- Roasting Vegetables Evenly: Cut the eggplant and red onions into uniform pieces to ensure even roasting. This will help achieve a consistent texture and prevent some pieces from becoming too soft or too crunchy.
- Reducing Bitterness in Eggplant: To reduce bitterness, you can sprinkle the eggplant slices with salt and let them sit for about 30 minutes before roasting. Rinse them off and pat them dry before cooking.
- Balancing Flavors: The vinegar and lemon juice add a tangy kick to the salad. Adjust the amounts based on your taste preference. Adding the lemon juice just before serving will also help keep the arugula fresh and vibrant.
- Adding Crunch: For an extra crunch, you could add some toasted pine nuts or walnuts to the salad. This will add another layer of texture and enhance the overall flavor profile.
- Serving Suggestions: This salad pairs well with grilled meats or fish. It can also be served as a part of a larger meze platter, accompanied by hummus, olives, and pita bread.
Your Eggplant and Feta Salad is now ready to serve! This dish is not only visually appealing but also packed with nutritious ingredients and dynamic flavors. Whether you're entertaining guests or looking for a new go-to salad recipe, this combination is sure to impress. Enjoy the burst of flavors with every bite and the satisfaction of creating a healthy, delicious meal from scratch.
| Nutrition Facts | |
|---|---|
| Serving Size | 400 grams |
| Energy | |
| Calories 180kcal | 9% |
| Protein | |
| Protein 8g | 5% |
| Carbohydrates | |
| Carbohydrates 27g | 7% |
| Fiber 9g | 24% |
| Sugar 14g | 14% |
| Fat | |
| Fat 7g | 8% |
| Saturated 3.95g | 13% |
| Cholesterol 27mg | - |
| Vitamins | |
| Vitamin A 55ug | 6% |
| Choline 27mg | 5% |
| Vitamin B1 0.19mg | 16% |
| Vitamin B2 0.37mg | 29% |
| Vitamin B3 2.12mg | 13% |
| Vitamin B6 0.52mg | 31% |
| Vitamin B9 88ug | 21% |
| Vitamin B12 0.49ug | 20% |
| Vitamin C 50mg | 53% |
| Vitamin E 0.92mg | 6% |
| Vitamin K 16ug | 14% |
| Minerals | |
| Calcium, Ca 190mg | 15% |
| Copper, Cu 0.27mg | 30% |
| Iron, Fe 1.29mg | 12% |
| Magnesium, Mg 55mg | 13% |
| Phosphorus, P 200mg | 16% |
| Potassium, K 840mg | 25% |
| Selenium, Se 6ug | 10% |
| Sodium, Na 340mg | 22% |
| Zinc, Zn 1.42mg | 13% |
| Water | |
| Water 350g | - |
| * 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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