Fall in love with the vibrant flavors of this Greek marinated roasted eggplant salad. Inspired by a mezze plate I enjoyed in Santorini, this copycat version combines tender roasted eggplant and bell peppers with a tangy balsamic-lemon dressing and plenty of fresh Mediterranean herbs. It’s simple to prepare, stores well, and makes a delicious appetizer, side dish, or part of a mezze platter.
Table of contents
- Ingredients
- Instructions
- What to serve with it
- Recipe tips
- More salad recipes
On a recent trip to Santorini I sampled an eggplant salad as part of a mezze platter and was determined to recreate it at home. Using notes and photos from that meal, I developed this marinated roasted eggplant salad that highlights balsamic vinegar, fresh lemon, garlic and bright basil. The roasted vegetables soak up the dressing and become wonderfully flavorful after a long chill in the fridge.
This recipe is straightforward: roast diced eggplant and bell peppers until tender, toss them in a balsamic-lemon-herb marinade, then refrigerate so the flavors meld. It’s naturally vegan, gluten-free, and can be made ahead.
Ingredients
- Eggplant – about 1½ pounds, diced into 1-inch cubes (one large globe eggplant or two smaller ones).
- Bell peppers – one red and one green, diced into 1-inch cubes for color and balance.
- Extra-virgin olive oil – 6 tablespoons total; Greek olive oil is ideal if available.
- Balsamic vinegar – 2 tablespoons. This provides a key tangy-sweet note; avoid substituting unless necessary.
- Fresh lemon juice – 1 tablespoon, freshly squeezed for best flavor.
- Garlic – 1 tablespoon crushed or minced fresh garlic.
- Fresh basil – about 1/3 cup chopped.
- Greek seasoning – 2 teaspoons. If you don’t have a prepared blend, dried oregano and parsley can be used as a substitute (see notes).
Instructions
Step-by-step summary: roast, mix the dressing, toss and chill.
- Preheat the oven to 450°F (230°C).
- Toss the vegetables – combine the diced eggplant and bell peppers with 2 tablespoons of the olive oil so they’re lightly coated.
- Roast – spread the vegetables in a single layer on a parchment-lined baking sheet and roast for about 20 minutes, until the eggplant is tender and the peppers are softened and slightly charred at the edges.
- Make the marinade – while the vegetables roast, whisk together the remaining 4 tablespoons olive oil, balsamic vinegar, lemon juice, crushed garlic, chopped basil, and Greek seasoning in a large bowl.
- Toss and combine – add the warm roasted vegetables to the marinade and toss until everything is well coated.
- Chill to marinate – cover and refrigerate the salad for at least 6 hours, ideally up to 24 hours, so the flavors fully develop.
What to serve with it
This eggplant salad works beautifully as part of a mezze platter or as a side to Greek-inspired mains. For a mezze spread, serve with dips, olives, pita or grilled vegetables. As a side, pair with baked or grilled proteins and classic Mediterranean dishes.
Suggested companions (recipe names):
- Spicy Feta Dip
- Tzatziki Sauce
- Greek Dolmades (stuffed grape leaves)
- Fava Dip
- Tomatokeftedes (tomato fritters)
- Greek meatballs or grilled chicken
- Pita bread, feta cheese, sliced cucumber and cherry tomatoes
Suggested main dishes to pair with this salad:
- Pastitsio
- Moussaka
- Marinated grilled Greek chicken
- Greek zucchini pie
- Ground turkey gyros
Recipe tips
- Make ahead: the salad keeps in an airtight container in the refrigerator for up to 1 week. Flavors often improve after a day of marinating.
- Dietary note: this recipe is naturally vegan and gluten-free.
- Eggplant skin: you do not need to peel the eggplant before roasting; the skin softens during cooking. Peel only if you prefer the texture without skin.
- Alternative cooking method: you can grill the diced vegetables on a vegetable grill pan instead of roasting. Toss with olive oil and grill over medium heat for 8–10 minutes, turning occasionally.
- Substituting Greek seasoning: if you don’t have a Greek seasoning blend, mix 1 tablespoon dried oregano and 1 tablespoon dried parsley as a simple replacement.
More salad recipes
Try these other flavorful salads for variety:
Pasta Salad with Greek Yogurt Dressing
BBQ Chicken Salad
Greek Orzo Salad
Fuji Apple Chicken Salad (Panera Bread Copycat)
Chicken Caesar Salad with Cashew Caesar Dressing
Roasted Cauliflower Salad
Eggplant Salad
A Greek-inspired marinated roasted eggplant salad with bell peppers, basil, balsamic vinegar and lemon. Tender roasted vegetables soak up a bright herb dressing and taste best after several hours of chilling.
Servings: 4 people
Prep time: 10 minutes • Cook time: 20 minutes • Total time: 30 minutes
Author: Whitney Bond (recipe developer)
Ingredients
- 1½ pounds eggplant, diced into 1-inch cubes
- 1 red bell pepper, diced into 1-inch cubes
- 1 green bell pepper, diced into 1-inch cubes
- 6 tablespoons extra-virgin olive oil, divided
- 2 tablespoons balsamic vinegar
- 1 tablespoon fresh lemon juice
- 1 tablespoon crushed garlic cloves
- 1/3 cup fresh basil leaves, chopped
- 2 teaspoons Greek seasoning
Instructions
- Preheat the oven to 450°F (230°C).
- Toss the diced eggplant and bell peppers with 2 tablespoons of olive oil.
- Arrange in a single layer on a baking sheet and roast for 20 minutes, until tender.
- In a large bowl, whisk together the remaining 4 tablespoons olive oil, balsamic vinegar, lemon juice, crushed garlic, chopped basil and Greek seasoning.
- Add the hot roasted vegetables to the bowl and toss to coat evenly.
- Cover and refrigerate for at least 6 hours, up to 24 hours, before serving.
Notes
- To replace Greek seasoning: mix 1 tablespoon dried oregano and 1 tablespoon dried parsley.
- The salad keeps well refrigerated in an airtight container for up to 1 week.
- Grill the vegetables on a vegetable grill pan instead of roasting for a smoky flavor, stirring for 8–10 minutes over medium heat.
Nutrition Facts (per serving)
- Calories: 256 kcal
- Carbohydrates: 16 g
- Protein: 3 g
- Fat: 22 g (Saturated fat: 3 g)
- Fiber: 7 g
- Sodium: 8 mg
- Vitamin C: 68 mg