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.