If you’re looking for a Mediterranean-inspired dish that’s both healthy and bursting with flavor, this Roasted Eggplant and Tomato Salad is exactly what you need. I’ve found that roasting brings out the natural sweetness of both the eggplant and tomatoes, creating a dish that’s surprisingly complex in flavor while being incredibly simple to prepare.
Ingredients
- 2 medium eggplants, cut into 1-inch cubes
- 3 cups cherry tomatoes, halved
- 3 cloves garlic, minced
- 1/4 cup extra virgin olive oil
- 2 tablespoons balsamic vinegar
- 1/4 cup fresh basil leaves, torn
- 1/2 cup crumbled feta cheese (optional)
- Salt and freshly ground black pepper to taste
- 1 teaspoon dried oregano
Instructions
- Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper.
- Place the cubed eggplant in a colander, sprinkle with salt, and let it sit for 15 minutes. This draws out excess moisture and any bitterness.
- Pat the eggplant dry with paper towels and place it on the baking sheet along with the halved tomatoes.
- In a small bowl, whisk together olive oil, minced garlic, and dried oregano. Drizzle this mixture over the vegetables and toss to coat evenly.
- Roast for 25-30 minutes, stirring halfway through, until the eggplant is golden brown and the tomatoes are slightly blistered.
- Remove from the oven and let cool for 5-10 minutes.
- Transfer to a serving bowl and drizzle with balsamic vinegar. Gently toss to combine.
- Add torn basil leaves and crumbled feta (if using). Season with additional salt and pepper to taste.
Cook Time and Serving Size
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 4-6 as a side dish
Recipe Notes
- Don’t skip salting the eggplant – it’s crucial for achieving the best texture and flavor.
- Make sure your eggplant cubes are roughly the same size to ensure even cooking.
- The salad can be served warm or at room temperature, making it perfect for make-ahead meals.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. The flavors actually improve overnight!
- For a vegan version, simply omit the feta cheese or replace it with your favorite plant-based alternative.
- If you can’t find fresh basil, substitute with 1 tablespoon of dried basil, adding it along with the oregano before roasting.
This Roasted Eggplant and Tomato Salad works beautifully as a side dish, but you can also serve it over quinoa or mixed greens for a complete meal. The combination of tender eggplant, juicy tomatoes, and aromatic herbs creates a Mediterranean-inspired dish that’s both satisfying and nutritious.
Roasted Eggplant and Tomato Salad
A Mediterranean-inspired dish that's both healthy and bursting with flavor, this Roasted Eggplant and Tomato Salad is surprisingly complex in flavor while being incredibly simple to prepare.
Ingredients
- 2 medium eggplants cut into 1-inch cubes
- 3 cups cherry tomatoes halved
- 3 cloves garlic minced
- 1/4 cup extra virgin olive oil
- 2 tablespoons balsamic vinegar
- 1/4 cup fresh basil leaves torn
- 1/2 cup crumbled feta cheese optional
- Salt and freshly ground black pepper to taste
- 1 teaspoon dried oregano
Instructions
- Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper.
- Place the cubed eggplant in a colander, sprinkle with salt, and let it sit for 15 minutes. This draws out excess moisture and any bitterness.
- Pat the eggplant dry with paper towels and place it on the baking sheet along with the halved tomatoes.
- In a small bowl, whisk together olive oil, minced garlic, and dried oregano. Drizzle this mixture over the vegetables and toss to coat evenly.
- Roast for 25-30 minutes, stirring halfway through, until the eggplant is golden brown and the tomatoes are slightly blistered.
- Remove from the oven and let cool for 5-10 minutes.
- Transfer to a serving bowl and drizzle with balsamic vinegar. Gently toss to combine.
- Add torn basil leaves and crumbled feta (if using). Season with additional salt and pepper to taste.