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Roasted Eggplant Salad with Feta & Mint

Yields1 ServingPrep Time25 minsCook Time40 minsTotal Time1 hr 5 mins

Enjoy this hearty but refreshing salad as the perfect side dish.

 ½ cup Extra Virgin Olive Oil
 2 tbsp Lemon Juice, fresh
 ¾ tsp Sea Salt
 ½ tsp Black Pepper, ground
 2 lbs Eggplant, cut into 1 in. chunks (any variety)
 3 oz Organic Feta Cheese
 1 clove Garlic
 3 Mixed Bell Peppers, cut in to 1 in. pieces
 1 cup Cherry Tomatoes, halved
 ¼ cup Fresh Mint Leaves, chopped

Preheat oven to 375.


Whisk together oil, lemon, salt and pepper. Toss eggplant with 1/3 of the vinaigrette and reserve the rest.


Toss onto a baking sheet and bake until tender, about 30-40 minutes.


Let cool a little.


Whisk feta and garlic into the reserved vinaigrette.


In a large bowl, combine the cooked eggplant, peppers, tomatoes and mint. Toss with vinaigrette.


This holds up for a few hours (and can be eaten the next day too, makes good leftovers).