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

Eggplant and feta  salad

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:

2 eggplant
900g
1/3 cup vinegar
72g
2 red hot chili peppers
80g
2 red onions
320g
1 cup arugula
20g
1/3 cup spearmint
30g
1/2 cup feta cheese
120g
1/2 lemon
55g

Instructions:

1. Preheat the Oven:
Preheat your oven to 400°F (200°C).
2. Prepare the Vegetables:
- Cut the eggplants into slices and place them in a large bowl.
- Slice the red onions into wedges.
- Slice the red hot chili peppers.
3. Roast the Vegetables:
- 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.
4. Make the Dressing:
- In a small bowl, whisk together the vinegar, lemon juice, a drizzle of olive oil, and a pinch of salt and pepper.
5. Assemble the Salad:
- 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.
6. Serve:
- 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 Size400 grams
Energy
Calories 180kcal9%
Protein
Protein 8g5%
Carbohydrates
Carbohydrates 27g7%
Fiber 9g24%
Sugar 14g14%
Fat
Fat 7g8%
Saturated 3.95g13%
Cholesterol 27mg-
Vitamins
Vitamin A 55ug6%
Choline 27mg5%
Vitamin B1 0.19mg16%
Vitamin B2 0.37mg29%
Vitamin B3 2.12mg13%
Vitamin B6 0.52mg31%
Vitamin B9 88ug21%
Vitamin B12 0.49ug20%
Vitamin C 50mg53%
Vitamin E 0.92mg6%
Vitamin K 16ug14%
Minerals
Calcium, Ca 190mg15%
Copper, Cu 0.27mg30%
Iron, Fe 1.29mg12%
Magnesium, Mg 55mg13%
Phosphorus, P 200mg16%
Potassium, K 840mg25%
Selenium, Se 6ug10%
Sodium, Na 340mg22%
Zinc, Zn 1.42mg13%
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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