Roasted eggplant salad with bell pepper and feta

Roasted eggplant salad with bell pepper and feta

  • Author: Mary
  • Prep Time: 10
  • Cook Time: 45
  • Total Time: 55 minutes
  • Yield: 2 salads as a side 1x
  • Category: Salad
  • Cuisine: Mediterranean


Delicious summer salad with good produce and few ingredients. 



  • 1 big eggplant
  • 1 green bell pepper
  • 1 red bell pepper
  • 1/3 cup crumbled feta
  • 6 big basil leaves
  • 2 tbsp olive oil
  • 1 tbsp balsamic vinegar
  • Salt and pepper
  • 2 tbsp canola oil


  1. Cut the eggplant in cubes. Place the pieces in a baking sheet with parchment paper. Add the two tablespoons of canola oil, salt and pepper. Mix with your hand. Place in the oven at 400°F for 45 minutes.  
  2. Cut in cubes the bell peppers and chope basil leaves.
  3. When the eggplant is cooked, let it cool for 15 minutes. Then, you can mix the eggplant cubes, bell pepper and basil in a big bowl. Pour the olive oil and balsamic vinegar, salt and pepper and mix well. Ready to serve!  

Keywords: Eggplant, salad, Mediterranean, basil, bell pepper