Vibrant, hearty, and oh-so-healthy. This Eggplant Salad celebrates summer produce and is as easy as it gets!
Oh, the many ways I LOVE eggplant. It’s a staple in my kitchen, and I like to keep at least one on hand at all times (or almost at all times). What, exactly, do I love so much about it? First is its beautiful shade of deep plum that makes for a colorful display. Then there is the texture. It’s a classic ingredient in vegetarian cooking, thanks to the way it mimics the same meaty quality that pork or beef might provide. And the cherry on top? Not only does it taste great when seasoned, but it is loaded with nutrients and is really good for you.
If you are like me, you will love this recipe for the simple fact that the bulk of the base is eggplant. And if that doesn’t do it for you, then its delicious blend of ingredients, like tomatoes, herbs, zingy lemon dressing, and tangy feta cheese, just might! This dish is bursting with the goodness of seasonal veggies, is clean, and makes for a dreamy summer dish.
Is This Eggplant Salad Healthy?
It is both nutritious and delicious—the best combo! The eggplant itself contains vitamins like C and K, as well as essential minerals like fiber, folate, magnesium, and potassium. Then there are the additional nutrient-dense ingredients in the salad, such as garlic, olive oil, tomatoes, and arugula, all contributing a combination of vitamins, minerals, antioxidants, and healthy fats essential for a well-balanced diet. If you want to make this recipe even lighter, consider using reduced-fat feta cheese. You can also leave the feta out (or swap with a plant-based alternative) to make the salad vegan.
The Secret Step In Cooking With Eggplant
Eggplant is so tasty; however, there’s an extra step you can take to help battle any lingering bitterness. Once you slice your raw eggplant into cubes, you can salt them and let them sit for about 15 to 30 minutes. Salting the eggplant draws out moisture, which is key for not only achieving a crispy, caramelized exterior that doesn’t absorb too much oil, but also pulling out some of the bitter compounds trapped in that moisture.
When it’s done sitting, you should give the salted eggplant a rinse and then thoroughly pat dry before cooking.
How To Make Ahead And Store
To prep this recipe in advance, bake the eggplant and separately mix up your dressing before storing it in a mason jar. Keep both separate in the fridge for up to 24 hours, or sooner if you’re ready to assemble your salad before that. Once made, this eggplant salad is best eaten straight away.
Serving Suggestions
Pair your eggplant salad with a delicious side of grilled chicken or fish, like this zesty Cod In Foil or this Lemon Roasted Chicken. Craving more carbs? Pasta to the rescue! Serve the eggplant salad alongside this decadent Alfredo Sauce with linguine noodles or these Paleo Turkey Meatballs covered in a fresh pesto sauce. What’s wonderful about this dish is that it can be served either cold or warm.
Ingredients
- 1 large eggplant cut into cubes
- 2 tablespoons olive oil
- salt and pepper to taste
- 2 tablespoons lemon juice
- 1 teaspoon Dijon mustard
- 1 garlic clove minced
- 1/4 cup extra-virgin olive oil
- 1 teaspoon fresh thyme leaves
- 1 cup cherry tomatoes halved
- 2 cups arugula
- 1/4 cup crumbled feta cheese
Instructions
- Preheat oven to 400 degrees Fahrenheit. Toss cubed eggplant with olive oil, salt, and pepper. Spread on a baking sheet and roast until tender and golden, about 25 minutes.
- In a small bowl, whisk together lemon juice, Dijon mustard, minced garlic, extra-virgin olive oil, and thyme leaves to create the dressing.
- In a large bowl, combine roasted eggplant, cherry tomatoes, arugula, and feta cheese. Drizzle with the dressing and toss to combine.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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