Middle Eastern · Lunch
Roasted Eggplant and Tomato Salad
Cubed eggplant and cherry tomatoes roasted until charred, then cooled and tossed with garlic, olive oil, lemon juice, parsley and crumbled feta. A Middle Eastern cold-mezze salad finished with toasted pine nuts and fresh mint, served at room temperature as a starter or side.
$4
15 minsPrep
30 minsCook
45 minsTotal
EasyLevel
Nutrition per serving
312Calories
8.4gProtein
23.1gFat
19.6gCarbs
8.3gSugar
6.9gFiber
682mgSodium
24mgChol
6.4gSat Fat
780mgPotassium
180mgCalcium
2.1mgIron
0.3mcgVitamin B12
22mgVitamin C
vegetarian
gluten-free
low-carb
low-calorie
low-cholesterol
high-fiber
mediterranean
hidden-gems
vegan
gluten-free
low-calorie
Instructions
1
Prep
Preheat oven to 425°F (220°C). Toss eggplant cubes with 1 tablespoon olive oil, salt and pepper on a baking sheet until evenly coated.
2
Roast
Roast eggplant at 425°F for 18 minutes. Scatter tomatoes and minced garlic over the sheet and roast 10 minutes more until eggplant browns deeply and tomatoes blister.
3
Toast
Toast pine nuts in a dry skillet over medium-low heat for 2 minutes, shaking often, until golden and fragrant.
4
Cool
Slide roasted vegetables onto a plate and let cool for 10 minutes at room temperature.
5
Toss
In a bowl, combine cooled vegetables with remaining olive oil, lemon juice, chopped parsley and chopped mint until coated.
6
Plate
Transfer to a serving plate, scatter feta and pine nuts over the top and serve at room temperature.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz180g, about 1 small eggplant
- 7 oz100g, about 8 cherry tomatoes
- 4 cloves4 cloves garlic
- 3 tbsp3 tbsp olive oil, divided
- 2 tbsp2 tbsp lemon juice
- 4 tbsp4 tbsp parsley
- 2 oz56g feta cheese, crumbled
- 2 tbsp2 tbsp pine nuts
- 2 tbsp2 tbsp mint
- 1/2 tsp1/2 tsp salt
- a pinch of black pepper
