Greek Eggplant Salad
Roasted eggplant dressed while warm with olive oil, red wine vinegar and oregano, then mixed with tomato, red pepper, onion and herbs. Six servings in 40 minutes.
Eggplant, tomato, red pepper and red onion, dressed with olive oil, red wine vinegar and oregano: a Greek-style salad served at room temperature. It improves as it sits. Roasting the eggplant is the only cooking, and it can be done well ahead.
Cube the eggplant evenly and roast it hot, in a single layer, so it browns instead of stewing. Eggplant absorbs oil quickly. Dress the eggplant while warm, so it soaks up the vinegar and oil, and fold in the raw vegetables once it has cooled so they stay fresh and crisp. The olives are salty, so taste before adding more salt.
Serve at room temperature with cucumber slices as a dip, on a mezze table, or alongside grilled chicken or fish. Make it a day ahead. Cover it and keep it in the fridge, then take it out a little while before serving, since cold dulls the flavour.
What People Ask
How long does Greek Eggplant Salad take to make?
About 40 minutes in total — 15 minutes of preparation and 25 minutes of cooking. The recipe serves 6.
What are the key tips for making Greek Eggplant Salad?
Cut the eggplant into cubes of even size so they roast at the same rate. If the eggplant looks dry after roasting, add a splash more oil to the dressing. Take the salad out of the fridge a little while before serving; cold dulls the flavour.
What should I serve with Greek Eggplant Salad?
Cucumber slices; Grilled chicken; Grilled fish.
How should Greek Eggplant Salad be stored?
Keeps in the fridge for up to 3 days, covered. Serve at room temperature.
Is Greek Eggplant Salad suitable for a special diet?
This recipe is vegan, vegetarian, dairy-free, gluten-free, diabetes-friendly, low-carb, keto and no added sugar. Those labels are checked against the ingredient list, so a dish is only marked when nothing in it contradicts the claim.
How many calories are in Greek Eggplant Salad?
About 132 kcal per serving, with 2 g protein, 13 g carbohydrate and 8 g fat. The figures are calculated from the ingredient list and are an estimate.
The Method for Greek Eggplant Salad
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Heat the oven to 220°C / 430°F (200°C / 390°F fan) and line two baking trays with parchment paper. Toss the eggplant with 2 tbsp of the oil and half the salt and spread it over the trays in a single layer.
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Roast for 25 minutes, stirring once halfway, until golden brown and soft. Leave to cool for 5 minutes.
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Whisk the remaining oil with the vinegar, garlic, oregano, pepper and the remaining salt. Pour over the warm eggplant and toss gently.
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When the eggplant has cooled to room temperature, fold in the tomatoes, red pepper, onion, olives, parsley and mint. Taste and adjust the seasoning.
Worth Getting Right
- Cut the eggplant into cubes of even size so they roast at the same rate.
- If the eggplant looks dry after roasting, add a splash more oil to the dressing.
- Take the salad out of the fridge a little while before serving; cold dulls the flavour.
Changing the Recipe
- An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.
- Fresh herbs work in place of the dried oregano at roughly three times the quantity — a teaspoon of dried is about a tablespoon of fresh, chopped.
What to Serve With It
Cucumber slices · Grilled chicken · Grilled fish
Keeping and Reheating
Keeps in the fridge for up to 3 days, covered. Serve at room temperature.
What's in a Serving
Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.
Reader Reviews
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Written and tested by Turab
One person, one kitchen — no test kitchen, no team. How every recipe on this site is checked before it goes up.
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