Ingredients
Roasted Eggplant
- 2 medium eggplants (or 4 Italian eggplants, cut into ¾-inch cubes)
- 3 tablespoons olive oil (divided)
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon salt
- ½ teaspoon black pepper
Salad and Dressing
- 1 cup cherry tomatoes (halved)
- ½ small red onion (very thinly sliced)
- ¼ cup chopped fresh parsley
- ¼ cup crumbled feta cheese
- 2 tablespoons chopped fresh mint
- 1 large lemon (juiced, about 3 tablespoons)
- 2 tablespoons extra-virgin olive oil
- 1 small garlic clove (grated)
- ½ teaspoon dried oregano
Instructions
- Preheat Oven: Preheat the oven to 425°F (220°C) and line a large baking sheet with parchment paper to prevent sticking and make cleanup easier.
- Prepare and Season Eggplant: In a large bowl, toss the eggplant cubes with 2 tablespoons of olive oil, ground cumin, ground coriander, salt, and black pepper until evenly coated. Arrange the eggplant pieces in a single layer on the prepared baking sheet, ensuring they are not overcrowded to allow even roasting.
- Roast Eggplant: Place the baking sheet in the oven and roast the eggplant for 30 minutes, turning the pieces halfway through cooking. Roast until the eggplants are golden brown, tender, and have crispy edges.
- Make Dressing: While the eggplant roasts, whisk together the remaining 1 tablespoon of olive oil, lemon juice, grated garlic, and dried oregano in a large mixing bowl to create a flavorful dressing.
- Combine Warm Eggplant and Onion: Add the thinly sliced red onion and the warm roasted eggplant to the bowl with the dressing. Gently toss to combine, allowing the warm eggplant to absorb the flavors of the dressing.
- Add Fresh Ingredients and Toss: Incorporate the halved cherry tomatoes, chopped fresh parsley, fresh mint, and crumbled feta cheese into the bowl. Toss everything gently to combine. Serve the salad warm for the best flavor experience.
Notes
- Make sure to cut eggplants into uniform cubes to ensure even roasting.
- You can substitute feta cheese with a vegan alternative to make the salad vegan.
- Roasting at a high temperature helps develop crispy edges and caramelized flavor on the eggplant.
- This salad is best served warm but can also be enjoyed at room temperature.
- For added crunch, consider roasting chopped nuts like pine nuts or walnuts and sprinkling them on top before serving.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean
- Diet: Vegetarian
