Eggplant Roasted Red Onion Feta And Mint Salad Recipe

Recipe By Slurrp

Eggplant Roasted Red Onion Feta and Mint Salad is a refreshing and flavorful dish that combines the smoky taste of roasted eggplant with the sweetness of red onion and the tanginess of feta cheese. The salad is dressed with a simple vinaigrette and garnished with fresh mint leaves. It is a perfect side dish for grilled meats or a light lunch option on its own.

4.2
20 Rating -
Rate
Vegdiet
1hr 5minstotal
20minsPrep
45minsCook
1hr 5m.total
20m.Prep
45m.Cook
Eggplant Roasted Red Onion Feta And Mint Salad
plan
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ingredients serve

Ingredients for Eggplant Roasted Red Onion Feta And Mint Salad Recipe

  • 1/4 Large Eggplant
  • 1/4 Red Onion
  • 1/2 tablespoon Olive Oil
  • As required Salt And Pepper To Taste
  • 0.06 cup Crumbled Feta Cheese
  • 1/2 tablespoon Olive Oil
  • 1/4 tablespoon Lemon Juice
  • 1/4 teaspoon Honey
  • As required Salt And Pepper To Taste
  • as per your need Fresh Mint Leaves For Garnish

Directions: Eggplant Roasted Red Onion Feta And Mint Salad Recipe

Cooking Directions

  • STEP 1.Preheat the oven to 400°F and line a baking sheet with parchment paper.
  • STEP 2.Slice the eggplant and red onion into thin rounds.
  • STEP 3.In a bowl, toss the eggplant and red onion slices with olive oil, salt, and pepper.
  • STEP 4.Spread the slices on the prepared baking sheet and roast in the preheated oven for 20-25 minutes or until golden and tender.
  • STEP 5.In a small bowl, whisk together olive oil, lemon juice, honey, salt, and pepper to make the vinaigrette.
  • STEP 6.In a serving dish, arrange the roasted eggplant and red onion slices. Crumble feta cheese on top and drizzle with the vinaigrette.
  • STEP 7.Garnish with fresh mint leaves and serve.

Cooking Tips

  • You can grill the eggplant and red onion slices instead of roasting them.
  • Add some toasted pine nuts or walnuts for extra crunch.
  • Serve the salad chilled or at room temperature.

Storage and Serving

  • Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
  • Bring the salad to room temperature before serving.
  • Serve as a side dish with grilled meats or as a light lunch option.
Nutrition
value
274
calories per serving
21 g Fat4 g Protein17 g Carbs6 g FiberOther

Current Totals

  • Fat
    21g
  • Protein
    4g
  • Carbs
    17g
  • Fiber
    6g

MacroNutrients

  • Carbs
    17g
  • Protein
    4g
  • Fiber
    6g

Fats

  • Fat
    21g

Vitamins & Minerals

  • Calcium
    44mg
  • Iron
    1mg
  • Vitamin A
    166mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    < 1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    72mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    18mg
  • Vitamin E
    3mg
  • Copper
    < 1mcg
  • Magnesium
    41mg
  • Manganese
    < 1mg
  • Phosphorus
    82mg
  • Selenium
    1mcg
  • Zinc
    < 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp