Description
A vibrant, simple Mediterranean salad featuring roasted eggplant, fresh herbs, and a zesty lemon dressing.
Ingredients
2 medium eggplants, cubed
2 tbsp olive oil
1/2 tsp salt
1/4 tsp black pepper
1 red bell pepper, diced
1/2 red onion, thinly sliced
1/4 cup chopped fresh parsley
2 tbsp chopped fresh mint
1/4 cup crumbled feta cheese
2 tbsp lemon juice
1 tbsp extra virgin olive oil
1 clove garlic, minced
1/4 tsp dried oregano
Instructions
Step 1: Preheat oven to 400°F (200°C).
Step 2: Toss cubed eggplant with olive oil, salt, and black pepper on a baking sheet.
Step 3: Roast eggplant for 25-30 minutes until golden and tender, stirring halfway.
Step 4: Let eggplant cool slightly, then transfer to a large bowl.
Step 5: Add red bell pepper, red onion, parsley, mint, and feta cheese to the bowl.
Step 6: In a small bowl, whisk together lemon juice, extra virgin olive oil, minced garlic, and oregano.
Step 7: Pour dressing over salad and toss gently to combine.
Step 8: Serve immediately or chill for 30 minutes to enhance flavors.
- Prep Time: 15
- Cook Time: 30
- Category: Main Course
Nutrition
- Calories: 350
- Fat: 18g
- Carbohydrates: 42g
- Protein: 12g