Description

This Fresh Eggplant Salad brings a burst of garden-fresh flavor with smoky roasted eggplant, zesty lemon, and sweet honey, perfect for a side or main course.

Ingredients

Scale

2 Large Eggplants
1/4 cup Extra Virgin Olive Oil
1 cup Cherry Tomatoes, halved
1/4 cup Fresh Parsley, chopped
1/4 cup Fresh Mint, chopped
3 Garlic Cloves, minced
1/4 cup Fresh Lemon Juice
2 tablespoons Raw Honey
Sea Salt to taste
Black Pepper to taste
1/4 cup Feta Cheese, crumbled (optional)

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Instructions

Preheat your oven to 400°F (200°C). Wash and dry the eggplants, then cut them into 1-inch cubes
On a large baking sheet, toss the eggplant cubes with olive oil, sea salt, and black pepper until well coated
Spread the eggplant in a single layer and roast for 25-30 minutes, flipping halfway through until golden brown and tender
Meanwhile, whisk together lemon juice, honey, minced garlic, and a bit more olive oil in a small bowl
Once the eggplant has cooled slightly, combine it in a large bowl with cherry tomatoes, parsley, and mint. Pour the dressing over and toss gently
If using, add feta cheese on top just before serving and let the salad sit for about 10 minutes

Notes

This salad tastes better the next day as the flavors meld together.

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Prep Time: 20 mins
Cook Time: 30 mins
Category: Dinner
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 185 kcal
Sugar: 9g
Sodium: 150mg
Fat: 12g
Saturated Fat: 1.5g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 7g
Protein: 3g
Cholesterol: 0mg