Eggplant Feta Salad
If you are looking for a different salad to serve at your next party, make Eggplant Feta Salad. This roasted eggplant salad is very easy to make and is the perfect side salad for a summer BBQ, Thanksgiving or to pair with grilled chicken.
To prepare, you just need to roast the eggplants, toss with soy sauce and lemon juice, add walnut and parsley, sprinkle with feta cheese and serve.
For more easy salad recipes for a crowd check out Orzo and Vegetable Salad and Asparagus Salad, perfect for all of your summer parties, potlucks and BBQs!
Yield: Serves 4
- 3 eggplants, about 1-1.2 kg
- crumbled feta cheese
- 1 cup sliced green onion
- 1/2 cup chopped parsley
- 5 tablespoons olive oil
- 3 tablespoons balsamic vinegar
- 1 tablespoon low sodium soy sauce
- 2 tablespoons lemon juice
- 1 teaspoon paprika powder
- 5 garlic cloves, chopped
- 1 1/2 teaspoons ground cumin
- 1/2 cup coarsely chopped walnut
- pepper and salt to taste
Preheat oven to 400°F.
Cut the eggplant into 1-inch cubes and put in a large bowl. Add the olive oil, garlic, green onions, ground cumin, paprika powder, balsamic vinegar, salt and pepper. Toss until coated.
Spread the eggplant on a large baking sheet, lined with parchment.
Roast in the oven until very tender and slightly browned, about 45 minutes (stir every 15 minutes and check to make sure it is not burning.) Remove from the oven and cool slightly.
Return the eggplant to the bowl and toss with soy sauce and lemon juice. Add the walnut and parsley. Transfer to a serving dish and sprinkle feta cheese on top.
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