Roasted Eggplant Salad, Served Cold
This is a cold salad built on roasted eggplant. Diced eggplant is tossed with olive oil, salt and pepper and roasted at 400°F (200°C) until golden, then mixed with cherry tomatoes, red onion, fresh basil and feta. A dressing of balsamic vinegar, garlic powder and oregano goes over the top. The recipe serves 4 and takes 40 minutes, 15 for prep and 25 in the oven.
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Despite the name, there is no pasta in it. The eggplant is the base, which is why each serving has only about 6 grams of carbohydrates.
What Goes in the Bowl
The full amounts are in the recipe card at the bottom.
- Eggplant: the main ingredient. It soaks up the dressing.
- Olive oil: for roasting, and it makes the roasted pieces richer.
- Cherry tomatoes: they add sweetness and color.
- Red onion: a mild bite and some crunch to balance the tomatoes.
- Fresh basil: fresh, aromatic and added at the end.
- Feta: creamy and tangy. It is optional.
- Balsamic vinegar, garlic powder and oregano: the dressing.
Getting the Eggplant Right
When you shop, pick eggplants that are firm and heavy for their size, with smooth, shiny skin and no soft spots. A fresh one has a slightly green stem.
Cut the eggplant into cubes of even size so they cook at the same rate. If you want to avoid any bitterness, sprinkle the cubes with salt and leave them for about 10 minutes first, which draws out moisture. Chop the tomatoes, onion and basil while you wait.
Spread the eggplant on the baking sheet in a single layer with space between the pieces. Crowded pieces steam instead of roasting. Roast for 20 to 25 minutes and stir halfway through, until golden brown and tender.
Dressing and Chilling
Let the eggplant cool for a few minutes, then combine it with the tomatoes, onion, basil and feta. Whisk the balsamic vinegar, garlic powder and oregano in a small bowl, pour it over and toss gently. The warmth of the eggplant helps the dressing soak in.
Chill the salad in the refrigerator for at least 30 minutes before serving so the flavors meld. Top with extra basil leaves or a little more feta if you like.
If you want more heat, add a pinch of red pepper flakes to the dressing. For more tang, add a splash more balsamic vinegar. Taste as you go.
Ways to Change It
- More vegetables: zucchini, bell peppers or asparagus can roast on the same sheet as the eggplant.
- Different cheese: goat cheese works in place of feta. For a dairy-free version, leave the cheese out or use vegan cheese shreds or nutritional yeast.
- Protein: grilled chicken or shrimp turns it into a main dish.
- Crunch: toasted pine nuts, walnuts or sunflower seeds, sprinkled on just before serving.
What to Serve With It
It goes with grilled chicken, shrimp or steak, or a simple green salad with an olive oil dressing. Sparkling water with lemon or a chilled herbal iced tea, such as mint or hibiscus, suits it on a warm day.
Nutrition per Serving
Each serving has about 150 calories, 12 grams of fat (2 grams saturated), 6 grams of carbohydrates, 2 grams of fiber, 3 grams of sugar, 4 grams of protein and 300 milligrams of sodium. These are estimates.
FAQ
Can I make this salad ahead of time?
Yes. Make it a day in advance and keep it in the refrigerator. The flavors blend as it sits.
How long do leftovers keep?
Put the salad in an airtight container in the refrigerator. It keeps for up to 3 days. Toss it gently before serving again.
Can I use something other than eggplant?
Zucchini or cauliflower both work. Each has a similar texture and takes up the dressing.
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Written and edited by The Foodie Yummy Kitchen Team
The Foodie Yummy Kitchen Team writes and edits the recipes on Foodie Yummy: classic American potluck salads, holiday sides and easy comfort food, with a few low-carb options. Every recipe lists exact quantities, numbered steps and a printable recipe card, plus notes on swaps, storage and make-ahead timing. Spot a problem with a recipe? Tell us through the contact page and we will correct it. About us
Low Carb Roasted Eggplant Summer Pasta Salad Delights You!
Ingredients
Instructions
Preheat the oven to 400°F (200°C).
In a large bowl, toss the diced eggplant with olive oil, salt, and black pepper until evenly coated.
Spread the eggplant on a baking sheet in a single layer and roast for 20-25 minutes, or until golden brown and tender, stirring halfway through.
In a large mixing bowl, combine the roasted eggplant, cherry tomatoes, red onion, basil, and feta cheese.
In a small bowl, whisk together the balsamic vinegar, garlic powder, and dried oregano. Pour over the salad and toss gently to combine.
Chill in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.
Notes
For added protein, consider mixing in grilled chicken or shrimp.
Substitute feta cheese with goat cheese or omit it for a dairy-free version.
Nutrition
| Serving Size | 1 serving |
|---|---|
| Calories | 150 calories |
| Sugar Content | 3g |
| Sodium Content | 300mg |
| Fat Content | 12g |
| Saturated Fat Content | 2g |
| Unsaturated Fat Content | 10g |
| Trans Fat Content | 0g |
| Carbohydrate Content | 6g |
| Fiber Content | 2g |
| Protein Content | 4g |
| Cholesterol Content | 5mg |