Eggplant Salad Recipe

Name: Eggplant Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup olive oil; 3 tbsp. lemon juice; 3/4 tsp. kosher salt; 1/2 tsp. pepper; 1 3/4 lb. eggplant, cut into 1-inch chunks; 3 oz. feta; 1 clove garlic, minced; 1 tbsp. capers; 1 lb. mixed bell peppers, seeded and cut into 1-inch pieces; 1 cup cherry tomatoes, halved; 1/4 cup mint leaves

Servings: persons

1/2 cup olive oil
3 tbsp. lemon juice
3/4 tsp. kosher salt
1/2 tsp. pepper
1 3/4 lb. eggplant, cut into 1-inch chunks
3 oz. feta
1 clove garlic, minced
1 tbsp. capers
1 lb. mixed bell peppers, seeded and cut into 1-inch pieces
1 cup cherry tomatoes, halved
1/4 cup mint leaves

1
Preheat oven to 425 degrees
2
Whisk together oil, lemon juice, salt and pepper
3
Toss eggplant with 1/3 of vinaigrette, reserve the rest
4
Arrange on baking sheet
5
Bake, tossing occasionally, until tender and golden around edges, about 30 minutes. Let eggplant cool a bit so won't melt feta
6
Whisk feta, garlic and capers in reserved vinaigrette
7
In large bowl, combine eggplant, peppers, tomatoes and mint
8
Toss with vinaigrette, and serve immediately or within a couple hours (holds up all day, not much longer)

421

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1/2 cup olive oil, 3 tbsp. lemon juice, 3/4 tsp. kosher salt, 1/2 tsp. pepper, and more.

Yes, Eggplant Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Eggplant Salad

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