Greek-Inspired Roasted Eggplant Salad

Ingredients

• 2 large eggplants (about 1 kg / 2.2 lbs) 2 large eggplants (about 1 kg / 2.2 lbs)
• 2 tomatoes, diced 2 tomatoes, diced
• 1 cucumber, diced 1 cucumber, diced
• 1/2 cup Kalamata olives, pitted and halved 1/2 cup Kalamata olives, pitted and halved
• 200g (7 oz) feta cheese, crumbled 200g (7 oz) feta cheese, crumbled
• 2 tablespoons extra virgin olive oil 2 tablespoons extra virgin olive oil
• Juice of 1 lemon Juice of 1 lemon
• 2 tablespoons fresh parsley, chopped 2 tablespoons fresh parsley, chopped
• 1 tablespoon fresh oregano, chopped 1 tablespoon fresh oregano, chopped
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories: 220 kcal / 920 kJ
• Fat: 15g (7g saturated)
• Carbohydrates: 18g (10g sugars)
• Protein: 7g
• Fiber: 7g
• Salt: 1g

Preparation

1. 1.
   Preheat the oven to 200°C (400°F).
2. 2.
   Slice the eggplants lengthwise and score the flesh with a knife. Sprinkle salt over the flesh and let them sit for 15 minutes to remove excess moisture.
3. 3.
   Rinse the eggplants and pat them dry with a paper towel. Brush the flesh with olive oil and place them on a baking sheet, flesh side down.
4. 4.
   Roast the eggplants in the preheated oven for 30-40 minutes or until the flesh is soft and golden brown.
5. 5.
   Remove the eggplants from the oven and let them cool. Once cooled, scoop out the flesh and chop it into bite-sized pieces.
6. 6.
   In a large bowl, combine the roasted eggplant, diced tomatoes, diced cucumber, Kalamata olives, and crumbled feta cheese.
7. 7.
   Drizzle the extra virgin olive oil and lemon juice over the salad. Season with salt, pepper, chopped parsley, and chopped oregano.
8. 8.
   Gently toss all the ingredients together until well combined.
9. 9.
   Let the salad sit for 10-15 minutes to allow the flavors to meld together.
10. 10.
    Serve the Greek-Inspired Roasted Eggplant Salad chilled or at room temperature.

Treat your ingredients with care...

• Eggplants — Salting the eggplants before roasting helps remove excess moisture and reduces bitterness. Make sure to rinse and pat them dry before roasting.
• Feta cheese — For a creamier texture, choose a high-quality feta cheese made from sheep's milk. If you prefer a milder flavor, you can use a combination of feta and mild goat cheese.

Tips & Tricks

• To add an extra layer of flavor, you can sprinkle some crushed garlic over the roasted eggplant before combining it with the other ingredients.
• For a spicier kick, add a pinch of red pepper flakes to the salad.
• If you prefer a creamier dressing, you can whisk together some Greek yogurt, lemon juice, and olive oil to drizzle over the salad.
• This salad tastes even better the next day as the flavors have more time to meld together. Store it in the refrigerator in an airtight container.
• Serve the salad with warm pita bread or crusty bread for a complete meal.

Serving advice

Serve the Greek-Inspired Roasted Eggplant Salad as a refreshing side dish alongside grilled meats or fish. It can also be enjoyed as a light and healthy main course. Garnish with a sprinkle of fresh herbs and a drizzle of extra virgin olive oil for an extra touch of elegance.

Presentation advice

Arrange the salad on a large platter, allowing the vibrant colors of the ingredients to shine through. Place some fresh herb sprigs on top for an attractive garnish. Serve the salad with a rustic wooden spoon or tongs for a more authentic presentation.