Name: Roasted Mediterranean Eggplant & Pepper Salad
Prep time: 25 min
Total time: 25 min
Yield: 7 servings
Ingredients: 2 medium eggplants, cut into 1-inch cubes; 1 red bell pepper, diced; 1 yellow bell pepper, diced; 1 small red onion, cut into wedges; 2 tbsp extra virgin olive oil; 1 tsp dried oregano; 1/2 tsp smoked paprika; Salt and black pepper, to taste; 2 tbsp pine nuts; 1 tbsp red wine vinegar; 2 tbsp fresh parsley, chopped; 1/3 cup crumbled feta cheese (optional for serving); Zest of 1 lemon

Roasted Mediterranean Eggplant & Pepper Salad

miradugm

This Roasted Mediterranean Eggplant & Pepper Salad is a vibrant, flavor-packed side that perfectly complements your Lemon-Garlic Salmon or Paprika Chicken with Mediterranean Pasta. The eggplant and bell peppers are roasted until caramelized and tender, then tossed with aromatic oregano, a dusting of smoked paprika, and a pop of lemon zest. Toasted pine nuts add a buttery crunch, while a splash of red wine vinegar brightens every bite. Finished with a sprinkle of fresh parsley and creamy feta, this dish delivers a beautiful contrast of textures and colors—ideal for a festive, shareable Mediterranean table.

Ingredients

Instructions

Preheat your oven to 220°C (425°F) and line a large baking sheet with parchment paper.
In a large bowl, toss the eggplant cubes, red and yellow bell peppers, and red onion wedges with olive oil, oregano, smoked paprika, salt, and black pepper until well coated.
Spread the vegetables in an even layer on the prepared baking sheet. Roast for 20-25 minutes, stirring halfway, until the eggplant is golden and the peppers are tender.
While the vegetables roast, toast the pine nuts in a dry skillet over medium heat for 2-3 minutes, stirring frequently, until golden and fragrant. Set aside.
Transfer the roasted vegetables to a serving bowl. Drizzle with red wine vinegar and toss gently.
Top with lemon zest, toasted pine nuts, chopped parsley, and crumbled feta cheese (if using).
Serve warm or at room temperature as a colorful, flavorful side dish.