Greek Roasted Eggplant Salad with Feta & Herbs

I first made this Roasted Greek Eggplant Salad during a cooking class on the beautiful island of Rhodes while touring the Mediterranean. Under the guidance of a local chef, I was mesmerized by how fresh and vibrant the ingredients were. But what truly impressed me was how she prepared and presented this dish—simple, rustic, and flavorful.

Today, I’m so excited to share this recipe with you! If you’re like me and love eggplant, you’re going to adore this dish. While I call it a salad, it can also double as a spread—just chop it a bit finer for a texture similar to Moutabal or Baba Ganoush. Either way, it’s a delicious, smoky, and creamy delight infused with feta, olive oil, and aromatic herbs. Let’s get started!

Why I Love This Recipe

This Roasted Greek Eggplant Salad is one of my absolute favorites because it’s:

• Easy to Make – Simple ingredients, minimal effort, and packed with flavor.
• Fresh & Vibrant – Every bite bursts with Mediterranean goodness.
• Elegant Yet Versatile – Serve it as a salad, a dip, or even a spread.
• Great for Meal Planning – Make it ahead and enjoy it throughout the week.
• A Healthy Alternative – Skip the bread! Use it in a lettuce wrap or spread it on a sandwich for a wholesome twist.

However you choose to enjoy it, this dish is proof that the simplest ingredients can create the most irresistible flavors!

Ingredients You’ll Need

• Eggplant – Medium-sized, roasted in the oven or grilled. Keep the skin intact if you plan to serve it back in an eggplant boat for a beautiful presentation.
•  Fresh Feta – Creamy and tangy for extra flavor.
• Olive Oil – Extra virgin oil is the best choice for richness.
• Roasted Garlic – Adds depth, but minced garlic works too.
• Lemon Juice & Zest – For brightness and a zesty kick.
•  Fresh Dill & Parsley – Brings freshness and color.
• Spice Blend: Smoked Paprika, Cumin, Salt, Pepper & Dried Dill – A perfect mix for warmth, smokiness, and depth of flavor.

Tips & Tricks for the Best Eggplant Salad

• Roast It Right – Poke the eggplant with a fork to prevent bursting. Roast at 400°F (200°C) for about 45 minutes, rotating occasionally. No need to cover—it’s best to let the moisture escape instead of steaming.
• Drain Excess Water – Once roasted, scoop out the flesh and drain any excess liquid. This keeps the salad from becoming watery.
• Remove Large Seeds – If you notice any large seeds, take them out. They can add a slightly bitter taste.
• Let It Cool Before Mixing – Work with the eggplant when it’s completely cool. Adding feta or fresh herbs while it’s hot can cause them to melt or wilt, affecting the texture and flavor.

What to Serve It With

This Roasted Greek Eggplant Salad is incredibly versatile and can be enjoyed in so many ways. Serve it as an appetizer with warm pita bread, crispy crostini, or fresh veggie sticks for dipping. It also works beautifully as a salad on its own or as a topping for a hearty grain bowl. If you’re planning a full meal, pair it with grilled lamb chops, roasted chicken, or fish—the smoky, creamy flavors complement them perfectly. For a true Mediterranean experience, include it as part of a mezze spread alongside hummus, tzatziki, Greek salad, and olives. And if you’re feeling creative, try using it as a flavorful spread in wraps or sandwiches—it’s a delicious way to add a burst of Greek-inspired goodness to any meal!

How to Store It

• Refrigerate – Store in an airtight container in the fridge for up to 4 days.
• Enhance Flavor – The taste gets even better as it sits, so it’s great for meal prep!
• Stir Before Serving – Mix well before eating and add a drizzle of olive oil if needed.
• No Reheating Needed – Enjoy it cold or at room temperature—no need to warm it up!