Roasted Eggplant Salad

This Roasted Eggplant Salad is a vibrant and nutritious dish that combines the smoky flavor of roasted eggplant with fresh vegetables and a tangy dressing. Perfect for a light lunch, it’s packed with fiber and healthy fats, making it both satisfying and wholesome.

Ingredients

• Eggplant - 1 medium (about 250g)
• Olive oil - 2 tablespoons
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Cherry tomatoes - 150g, halved
• Cucumber - 1 small, diced
• Red onion - 1/4 medium, thinly sliced
• Feta cheese - 50g, crumbled
• Fresh parsley - 2 tablespoons, chopped
• Lemon juice - 1 tablespoon
• Balsamic vinegar - 1 tablespoon

Steps

1. Preheat your oven to 200°C (400°F).
2. Cut the eggplant into 1-inch cubes and place them in a large bowl.
3. Drizzle 1 tablespoon of olive oil over the eggplant and sprinkle with salt and pepper. Toss to coat evenly.
4. Spread the eggplant cubes on a baking sheet in a single layer and roast in the preheated oven for 20 minutes, or until they are golden brown and tender.
5. While the eggplant is roasting, prepare the salad by combining the cherry tomatoes, cucumber, red onion, feta cheese, and parsley in a large bowl.
6. In a small bowl, whisk together the remaining tablespoon of olive oil, lemon juice, and balsamic vinegar.
7. Once the eggplant is done roasting, allow it to cool slightly before adding it to the salad mixture.
8. Pour the dressing over the salad and toss gently to combine. Serve immediately or chill in the refrigerator for 15 minutes before serving.

Nutrition

• Calories: 280
• Protein: 7 g
• Carbs: 20 g
• Fiber: 8 g
• Sugar: 4 g
• Sodium: 500 mg
• Cholesterol: 20 mg
• Total Fat: 18 g
• Saturated Fat: 4 g
• Unsaturated Fat: 14 g
• Water: 0.2 L

Health Benefits

• Rich in antioxidants and vitamins from vegetables.
• High in fiber, promoting digestive health.

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