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Olivia

Roasted Eggplant & Tomato Salad

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Roasted eggplant and tomato salad is a simple Mediterranean-style dish made with tender roasted vegetables, olive oil, and fresh herbs.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4
Course: Salad, Side Dish
Cuisine: Mediterranean
Calories: 106
Ingredients Equipment Cooking Instructions Nutrition Notes

Ingredients
  

  • 1 large eggplant cut into cubes
  • 2 cups cherry tomatoes or 2 large tomatoes, chopped
  • 3 tablespoons olive oil
  • Salt and black pepper to taste
  • 1–2 tablespoons lemon juice or balsamic vinegar
  • 2 tablespoons fresh parsley or basil chopped
  • Optional: garlic clove finely grated or minced

Equipment

Baking Sheet Carbon Steel Cooking Pans
Salad Bowl Set
Salad Bowl Set
$20.95
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02/02/2026 04:01 pm GMT
Salad Bowl

Cooking Instructions
 

  1. Preheat oven to 425°F (220°C).
  2. Line a baking sheet with parchment paper if desired.
  3. Roast the Vegetables
  4. Place eggplant cubes and tomatoes on the baking sheet.
  5. Drizzle with olive oil, season with salt and pepper, and toss gently.
  6. Roast 30–35 minutes, stirring once, until eggplant is tender and golden.
  7. Transfer roasted vegetables to a serving bowl.
  8. Add lemon juice or balsamic vinegar and fresh herbs.
  9. Toss gently to combine.
  10. Serve warm or at room temperature.

Nutrition

Calories: 106kcalCarbohydrates: 3gProtein: 1gFat: 11gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gSodium: 8mgPotassium: 163mgFiber: 1gSugar: 2gVitamin A: 364IUVitamin C: 17mgCalcium: 8mgIron: 1mg

Notes

Extra depth: add roasted garlic or red onion
Grow-it-yourself: eggplant, tomatoes, and herbs are garden-friendly
Make it a meal: serve over grains or with bread and hummus
Keeps well: flavors deepen after resting

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