Eggplant Salad

A nice variation of the eggplant.
Super easy
Preparation time
Cooking time


For 4 Person(s)


  • 2 tablespoon(s) extra virgin olive oil
  • 3 tablespoon(s) fresh lemon jice
  • 3/4 teaspoon(s) salt, or as desired
  • 1/2 teaspoon(s) freshly grounded black pepper
  • 1 3/4 pound(s) eggplant (brinjal), trimmed and cut in 1" chunks
  • 3 ounce(s) fresh paneer, crumbled
  • 1 Cloves garlic, minced
  • 1 teaspoon(s) capers, chopped (optional)
  • 1/2 pound(s) mixed (red, green, yellow etc.) bell peppers, cut in 1-inch pieces
  • 1 cup(s) cherry tomatoes, halved (or medium tomato chopped in 1/2 inch pieces)
  • 1/4 cup(s) mint leaves or chopped cilantro

Eggplant Salad Directions

  1. Preheat oven to 425 degrees. Whisk together the oil, lemon juice, salt and black pepper.
  2. Toss eggplant with ½ amount of vinaigrette, reserving the rest.
  3. Arrange on a baking sheet.
  4. Bake, tossing occasionally, until tender and golden around edges, about 30 min.
  5. Let eggplant cool a bit.
  6. Whisk feta, garlic, and capers into reserved vinaigrette.
  7. In a large bowl, combine eggplant, peppers, tomatoes, and mint leaves.
  8. Toss with vinaigrette and serve immediately.