Salad > Vegetable Salads > Roasted Vegetable Salads > Roasted Eggplant Salads

Roasted Eggplant and Feta Salad Recipe

Ingredients with Measurements:
- 2 medium eggplants, sliced into rounds
- 1/4 cup olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/2 teaspoon cumin
- 1/2 teaspoon coriander
- 1/2 cup crumbled feta cheese
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh mint
- 1/4 cup chopped red onion
- 1/4 cup chopped Kalamata olives
- 2 tablespoons lemon juice
- 2 tablespoons red wine vinegar

Special equipment needed:
- Baking sheet
- Mixing bowl

Step-by-step instructions:
1. Preheat the oven to 400°F.
2. In a mixing bowl, whisk together the olive oil, salt, black pepper, garlic powder, paprika, cumin, and coriander.
3. Add the eggplant slices to the bowl and toss to coat.
4. Spread the eggplant slices out on a baking sheet and roast in the oven for 20-25 minutes, or until tender and lightly browned.
5. In a separate mixing bowl, combine the crumbled feta cheese, chopped parsley, chopped mint, chopped red onion, and chopped Kalamata olives.
6. Add the lemon juice and red wine vinegar to the bowl and stir to combine.
7. Once the eggplant is done roasting, remove it from the oven and let it cool for a few minutes.
8. Add the roasted eggplant slices to the mixing bowl with the feta cheese mixture and toss to combine.
9. Serve the salad immediately or refrigerate until ready to serve.


- Time:
Preparation time: 10 minutes
- Cooking time: 20-25 minutes
Temperature:
- Oven temperature: 400°F
Serving size:
- This recipe serves 4 people.

Nutritional information:
- Calories: 251
- Fat: 21g
- Carbohydrates: 13g
- Protein: 5g
- Fiber: 6g
- Sugar: 7g
- Sodium: 759mg

Substitutions for ingredients:
- You can substitute goat cheese for the feta cheese.
- You can substitute fresh cilantro for the parsley and mint.
- You can substitute green onions for the red onion.
- You can substitute green olives for the Kalamata olives.

Variations:
- Add roasted red peppers or cherry tomatoes to the salad for extra flavor.
- Top the salad with toasted pine nuts or almonds for added crunch.
- Serve the salad over a bed of mixed greens for a heartier meal.

Tips and tricks:
- Make sure to slice the eggplant into even rounds so they cook evenly.
- If you don't have fresh herbs, you can use dried herbs instead.
- Let the roasted eggplant cool for a few minutes before adding it to the feta cheese mixture to prevent the cheese from melting.

Storage instructions:
- Store any leftover salad in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
- This salad is best served cold, but you can reheat the eggplant in the microwave or oven if desired.

Presentation ideas:
- Serve the salad in a large bowl or on individual plates.
- Garnish the salad with extra herbs or olives for added color.

Garnishes:
- Fresh herbs
- Kalamata olives
- Roasted red peppers

Pairings:
- This salad pairs well with grilled chicken or fish.
- Serve it with a side of crusty bread or pita chips.

Suggested side dishes:
- Hummus and pita bread
- Greek salad
- Tzatziki sauce and cucumber slices

Troubleshooting advice:
- If the eggplant is not tender after 20-25 minutes of roasting, you can put it back in the oven for a few more minutes until it is cooked to your liking.

Food safety advice:
- Make sure to wash your hands and any utensils or surfaces that come into contact with raw eggplant to prevent cross-contamination.

Food history:
- Eggplant is a staple ingredient in Mediterranean cuisine and has been cultivated for thousands of years.

Flavor profiles:
- This salad is savory and slightly tangy, with a hint of smokiness from the roasted eggplant.

Serving suggestions:
- Serve this salad as a side dish or as a light lunch or dinner.

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Region: Greek

Taste: Tangy, Savory, Creamy, Salty, Smoky