Diced Eggplant Aubergine Salad

Bursting with vibrant Mediterranean flavors, this Diced Eggplant Aubergine Salad is a deliciously fresh and hearty dish that’s perfect for any occasion. Featuring tender, oven-roasted eggplant cubes paired with crisp cucumbers, juicy cherry tomatoes, and sweet red bell peppers, this salad offers a delightful mix of textures in every bite. Tossed with a zesty lemon and red wine vinegar dressing, and finished with aromatic herbs like parsley and mint, it’s a refreshing choice for health-conscious eaters. Add a sprinkle of creamy feta for an optional savory twist, and serve it chilled or at room temperature for ultimate versatility. Ready in just under an hour with simple, wholesome ingredients, this eggplant salad is a must-try for fans of easy, flavorful, and nutrient-packed dishes.

Nutriscore Rating: 71/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 4

Ingredients

• 2 medium-sized eggplant (aubergine)
• 3 tablespoons extra virgin olive oil
• 1 teaspoon salt
• 0.5 teaspoon black pepper, freshly ground
• 1 medium-sized red bell pepper
• 1 cup cherry tomatoes
• 1 medium-sized cucumber
• 1 small red onion
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon fresh mint, chopped
• 2 tablespoons lemon juice
• 1 tablespoon red wine vinegar
• 1 teaspoon honey
• 0.5 cup feta cheese, crumbled (optional)

Directions

Step 1

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

Step 2

Trim the ends of the eggplants and dice them into 1-inch cubes.

Step 3

Place the diced eggplant on the baking sheet, drizzle with 2 tablespoons of olive oil, and sprinkle with 0.5 teaspoon salt and 0.25 teaspoon black pepper. Toss to coat evenly.

Step 4

Roast the eggplant in the preheated oven for 20-25 minutes, tossing halfway through, until golden brown and tender. Remove and let it cool completely.

Step 5

While the eggplant is roasting, dice the red bell pepper, cucumber, and red onion into small, uniform pieces. Halve the cherry tomatoes.

Step 6

In a small bowl, prepare the dressing by whisking together the remaining 1 tablespoon olive oil, lemon juice, red wine vinegar, honey, 0.5 teaspoon salt, and 0.25 teaspoon black pepper.

Step 7

In a large salad bowl, combine the roasted eggplant, diced red bell pepper, cherry tomatoes, cucumber, red onion, fresh parsley, and fresh mint.

Step 8

Pour the dressing over the salad and gently toss to combine, ensuring everything is evenly coated.

Step 9

If using feta cheese, sprinkle it on top of the salad before serving.

Step 10

Serve the salad chilled or at room temperature. Enjoy your Diced Eggplant Aubergine Salad!

Nutrition Facts

Serving size	(1411.8g)

Amount per serving	% Daily Value*
Calories	1028.4

Total Fat 72.1g	0%
Saturated Fat 24.4g	0%
Polyunsaturated Fat 0.1g
Cholesterol 106.8mg	0%
Sodium 3749.0mg	0%
Total Carbohydrate 80.2g	0%
Dietary Fiber 26.0g	0%
Total Sugars 46.2g
Protein 29.5g	0%

Vitamin D 0IU	0%
Calcium 768.6mg	0%
Iron 4.9mg	0%
Potassium 2663.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 59.7%

Protein: 10.8%

Carbs: 29.5%