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This Roasted Greek Eggplant Salad is a smoky, creamy, and flavorful Mediterranean dish made with roasted eggplant, feta, olive oil, and fresh herbs. Serve it as a salad, dip, or spread—it’s perfect for mezze platters, wraps, or alongside grilled meats!
Type of Cuisine:
Mediterranean
Prep Time: 10 minutes.
Cook Time: 50 minutes
How Many Servings?
4-6 servings
Ingredients:
1X
2X
3X
Adjust Servings
| 2 medium size eggplant | |
| 4 cloves roasted garlic | |
| 1/4 cup extra virgin olive oil | |
| 1 teaspoon cumin | |
| 1 teaspoon dry dill or mint | |
| salt and pepper to taste | |
| 1/2 cup feta cheese crumble | |
| 1/2 cup fresh chopped dill and parsley |
Preparation
1
Prep Your Ingredients & Roast the Eggplant
First, measure and prepare all your ingredients to make assembly quick and easy. Preheat the oven to 400°F (200°C). Poke a few holes in the eggplant with a fork to prevent bursting. Place it on a baking sheet and roast for about 45 minutes, rotating occasionally for even cooking.
First, measure and prepare all your ingredients to make assembly quick and easy. Preheat the oven to 400°F (200°C). Poke a few holes in the eggplant with a fork to prevent bursting. Place it on a baking sheet and roast for about 45 minutes, rotating occasionally for even cooking.
2
Cool & Prepare
Once roasted, let the eggplant cool completely. Keeping it whole, make a long slit from top to bottom, leaving the head and bottom intact. Carefully scoop out the flesh, but keep the eggplant shells intact and set them aside. If there’s any liquid inside the shells, wipe it out gently. Place the eggplant flesh in a strainer to drain excess liquid. Remove any large seeds, as they can add bitterness.
Once roasted, let the eggplant cool completely. Keeping it whole, make a long slit from top to bottom, leaving the head and bottom intact. Carefully scoop out the flesh, but keep the eggplant shells intact and set them aside. If there’s any liquid inside the shells, wipe it out gently. Place the eggplant flesh in a strainer to drain excess liquid. Remove any large seeds, as they can add bitterness.
3
Chop the Eggplant
Transfer the drained eggplant flesh to a cutting board. Using a knife, gently and roughly chop through it, keeping some chunks intact for texture. Place the chopped eggplant into a mixing bowl, ready for the next ingredients.
Transfer the drained eggplant flesh to a cutting board. Using a knife, gently and roughly chop through it, keeping some chunks intact for texture. Place the chopped eggplant into a mixing bowl, ready for the next ingredients.
4
Smash the Garlic
Using a knife or fork, mash the roasted garlic into a smooth paste. Add the garlic paste to the chopped eggplant.
Using a knife or fork, mash the roasted garlic into a smooth paste. Add the garlic paste to the chopped eggplant.
5
Season the Eggplant
Sprinkle in the smoked paprika, cumin, salt, pepper, and dried dill. Gently mix to distribute the flavors evenly. Stir in the lemon zest, lemon juice, and a drizzle of olive oil, followed by the chopped fresh dill and parsley.. Gently add the crumbled feta, mixing carefully to keep some chunks intact.
Sprinkle in the smoked paprika, cumin, salt, pepper, and dried dill. Gently mix to distribute the flavors evenly. Stir in the lemon zest, lemon juice, and a drizzle of olive oil, followed by the chopped fresh dill and parsley.. Gently add the crumbled feta, mixing carefully to keep some chunks intact.
6
Serve & Enjoy
Arrange the reserved eggplant shells on a serving platter. Scoop the salad evenly into the shells for a beautiful presentation. Drizzle with a little extra olive oil and sprinkle with fresh herbs on top. Serve and enjoy!
Arrange the reserved eggplant shells on a serving platter. Scoop the salad evenly into the shells for a beautiful presentation. Drizzle with a little extra olive oil and sprinkle with fresh herbs on top. Serve and enjoy!