Big Fat Greek Eggplant Aubergine Salad
Indulge in the vibrant flavors of the Mediterranean with this Big Fat Greek Eggplant Aubergine Salad, a wholesome dish bursting with fresh, colorful ingredients. Roasted eggplants are the star of this recipe, lending a smoky depth and velvety texture to a medley of juicy cherry tomatoes, crisp cucumber, tangy kalamata olives, and creamy crumbled feta cheese. Enhanced with a zesty homemade dressing of extra virgin olive oil, lemon juice, garlic, and oregano, this salad is perfectly balanced and utterly refreshing. Topped with a sprinkle of fresh parsley, it's easy to make, ready in under 45 minutes, and can be served warm or at room temperature, making it a versatile addition to any table. Ideal for a light yet satisfying meal or as a side dish, this salad is a celebration of classic Greek flavors and Mediterranean cuisine!
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Ingredients
- 2 large eggplants (aubergines)
- 200 grams cherry tomatoes
- 1 medium cucumber
- 1 small red onion
- 100 grams kalamata olives
- 150 grams feta cheese
- 4 tablespoons extra virgin olive oil
- 2 tablespoons lemon juice
- 1 teaspoon dried oregano
- 1 clove garlic
- 2 tablespoons fresh parsley
- 0.5 teaspoons sea salt
- 0.25 teaspoons black pepper
Directions
Step 1
Preheat your oven to 200°C (400°F).
Step 2
Wash the eggplants and pierce them a few times with a fork. Place them on a baking sheet lined with parchment paper.
Step 3
Roast the eggplants in the preheated oven for 20-25 minutes, or until they are soft and the skin is wrinkled. Remove from the oven and let them cool slightly.
Step 4
While the eggplants are cooling, wash and halve the cherry tomatoes, dice the cucumber, and thinly slice the red onion. Set the vegetables aside in a large mixing bowl.
Step 5
Slice the roasted eggplants in half and scoop out the flesh with a spoon. Roughly chop the eggplant flesh and add it to the bowl with the other vegetables.
Step 6
Add the kalamata olives into the bowl.
Step 7
Crumble the feta cheese over the mixture.
Step 8
In a small bowl, prepare the dressing by whisking together the olive oil, lemon juice, minced garlic, dried oregano, salt, and black pepper.
Step 9
Pour the dressing over the salad ingredients and toss gently to combine.
Step 10
Chop the fresh parsley and sprinkle it over the salad as a garnish.
Step 11
Serve the salad slightly warm or at room temperature, and enjoy!
Nutrition Facts
| Serving size | (1863.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1519.8 |
| Total Fat 117.7g | 0% |
| Saturated Fat 31.7g | 0% |
| Polyunsaturated Fat 1.0g | |
| Cholesterol 133.5mg | 0% |
| Sodium 4185.0mg | 0% |
| Total Carbohydrate 100.4g | 0% |
| Dietary Fiber 42.5g | 0% |
| Total Sugars 49.4g | |
| Protein 36.0g | 0% |
| Vitamin D 24IU | 0% |
| Calcium 1031.5mg | 0% |
| Iron 8.7mg | 0% |
| Potassium 3424.9mg | 0% |
Source of Calories