Tender roasted eggplant with a subtle smoky flavor, paired with creamy feta, fresh herbs, and a zesty lemon dressing. A Mediterranean-inspired salad that's both satisfying and elegant.
Recipe Details
Ingredients
- 2 medium eggplants (about 900g) medium eggplants, cut into 2.5cm (1-inch) cubes
- 90ml extra virgin olive oil
- 5g smoked paprika
- 2g ground cumin
- 8g kosher salt
- 2g freshly ground black pepper
- 1 small onion red onion, thinly sliced
- 200g feta cheese, crumbled
- 300g cherry tomatoes, halved
- 60g fresh parsley, roughly chopped
- 30g fresh mint leaves, torn
- 45ml fresh lemon juice
- 1 lemon lemon zest (about 1 tbsp)
- 2 cloves garlic cloves, minced
- 60g pine nuts, toasted
Instructions
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Preheat oven to 220°C (425°F). Line a large baking sheet with parchment paper.
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In a large bowl, toss 2 medium eggplants (about 900g) medium eggplants cubes with 60ml (4 tbsp) of 90ml extra virgin olive oil, 5g smoked paprika, 2g ground cumin, 8g kosher salt, and 2g freshly ground black pepper until evenly coated.
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Spread eggplant in a single layer on the prepared baking sheet. Roast for 25-30 minutes, stirring halfway through, until tender and golden brown with crispy edges.
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Meanwhile, place 1 small onion red onion slices in a small bowl and cover with cold water. Let sit for 10 minutes to mellow the sharpness, then drain and pat dry.
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Toast 60g pine nuts in a dry skillet over medium heat for 2-3 minutes, stirring frequently, until golden brown and fragrant. Set aside to cool.
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In a small bowl, whisk together 45ml fresh lemon juice, 1 lemon lemon zest (about 1 tbsp), 2 cloves garlic cloves, and remaining 30ml (2 tbsp) 90ml extra virgin olive oil. Season with a pinch of salt and pepper.
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Let roasted eggplant cool for 10 minutes, then transfer to a large serving bowl.
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Add drained 1 small onion red onion, 300g cherry tomatoes, 60g fresh parsley, and 30g fresh mint leaves to the eggplant.
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Pour the lemon dressing over the salad and toss gently to combine.
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Top with crumbled 200g feta cheese and toasted 60g pine nuts. Let sit for 15 minutes to allow flavors to meld before serving.
Tips
Eggplant Prep: Salt the cubed eggplant and let sit for 30 minutes before cooking to draw out moisture and reduce bitterness, if desired.
Roasting Success: Don't overcrowd the baking sheet - use two sheets if necessary to ensure proper browning and avoid steaming.
Feta Choice: Use good-quality feta cheese packed in brine for the best flavor and texture. Greek or Bulgarian feta work particularly well.
Make-Ahead: This salad actually improves with time. Make it up to 4 hours ahead and let it sit at room temperature, adding feta just before serving.
Serving Suggestions: Delicious as a side dish with grilled meats, or serve over couscous or quinoa for a complete vegetarian meal.