In Season: Roasted Eggplant and Feta Salad

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I love eggplant but somehow this nightshade vegetable doesn’t make it into the regular rotation in my home. Here’s an easy way to make sure that it does. The spices here can be swapped out to suit your liking. I’m a sucker for smoky paprika but if it’s cumin and coriander your heart desires, go for it! Nothing brightens up a dish like fresh herbs but cilantro or mint can be easily used if basil isn’t your thing.

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Don’t feel like cranking the oven on a hot day? Fire up your BBQ and grill away!

Roasted Eggplant and Feta Salad

  • 2 medium eggplants, cut into 3-inch wedges
  • 1/4 cup olive oil, divided
  • 1 tsp smoked paprika or piri piri spice
  • 1 tsp kosher salt
  • 1/2 tsp pepper
  • Big handful of basil, torn
  • 1/2 cup crumbled feta
  • 2 Tbsp Balsamic vinegar
  • 4 tsp pomegranate molasses
  • Salt and pepper to taste
  • 1 Tbsp toasted sesame seeds

In a small dish, mix the smoked paprika, salt and pepper. Preheat the oven in 375°F.

Toss half the olive oil with the eggplant and sprinkle in the spiced salt mix. Spread into a single layer onto a baking sheet and bake for 25-30 minutes until lightly browned and soft when pierced with a fork. Cool to room temperature.

Drizzle 2 Tbsp of olive oil and 1 Tbsp balsamic onto the serving platter. Layer on the roasted eggplant and give it a quick toss. Top with torn basil, feta cheese and drizzle remaining balsamic, molasses and oil. Give everything a good pinch of salt and pepper and top with sesame seeds.




    • Thanks Elin! Please send over your Caponata recipe…still lots of eggplant over here to be used. :)

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