Roasted Eggplant Mushroom Feta Salad Mediterranean Style

Indulge in the flavors of the Mediterranean with my Roasted Eggplant Mushroom Feta Salad recipe! Prepare to be transported to the sun-drenched Mediterranean with this unique salad. This dish features a harmonious blend of the earthy richness of pan-roasted mushrooms, the smoky sweetness of oven-baked eggplants, and a vibrant mix of fresh, colorful ingredients.
The essence of Mediterranean cuisine is captured in each bite, celebrating textures and flavors—from the creamy feta cheese to the tangy Kalamata olives and the bright burst of lemon and fresh herbs.
Whether you’re looking for a satisfying lunch or a stunning side dish, this Roasted Eggplant Mushroom Feta Salad is a versatile choice. It’s a simple yet impressively flavorful recipe, making it a perfect fit for any meal. Let’s delve into the recipe and experience the Mediterranean together!
As with many of my salad recipes, this one allows for unlimited creativity. Feel free to add other ingredients that will complement this melange of tasty bites. I personally found that marinated roasted artichoke hearts added a nice touch, but they are optional. Sliced radishes, baby carrots, dried fruits, or fresh herbs can all be great additions to this salad. I even served it with hard-boiled eggs for a more substantial meal.

Eclectic touch: Chinese or Japanese eggplants are preferred here because of their slender shape and light purple color. They cook quickly and have a subtly sweet flavor that melds nicely with the ingredients in this salad.

Serving-of-salad-with-feta-and-lemon-vedges-next-to-hardboiled-eggs

Roasted Eggplant Mushroom Feta Salad Mediterranean Style

Mirjana

This salad is a perfect combination of pan-roasted mushrooms and oven-baked eggplants. Toss them with crisp, colorful mini pepper slices, grape tomatoes, green onions, feta cheese, pitted Kalamata olives, and grilled artichoke halves. Chopped parsley and fresh mint are a must. Immersed in extra virgin olive oil and sprinkled with freshly squeezed lemons, these ingredients will take you to the splendor of the Greek Islands.

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Prep Time 20

Cook Time 30

Total Time 50

Course Salad

Cuisine Asian Cousine Inspired, Central European, Mediterranean, Vegetarian

Servings 2 people

Ingredients

6 tbsp olive oil extra virgin
1 Chinese or Japanese eggplant (9-10 inches long)
10-12 white or Bella mushrooms, quartered
3 scallions or green onions
3 cloves garlic, minced or smashed
1/2 cup Kalamata dark pitted olives
1 cup feta cheese cut into 3/4-inch pieces
2 mini peppers (yellow and red) sliced thinly
8-10 red grape tomatoes
1 lemon
1 cup marinated grilled artichoke halves (optional)
4 hard-boiled eggs
sprigs of fresh parsley and mint
salt and pepper to taste

Instructions

Slice eggplant into 1/4-inch thin rounds.
Brush each side with olive oil and place them on a baking sheet.
Preheat oven to 420º F and roast for 20-30 minutes, flipping them over with thongs after 15 minutes. Let the eggplant cool at room temperature.
While eggplants are in the oven, cut mushrooms into quarters or halves. Heat a nonstick skillet over medium-high heat. Add 3 tablespoons of olive oil and wait for 30 seconds. Add mushrooms and stir lightly for about 10 minutes, until edges are golden brown. Stir in minced garlic and add a pinch of salt and ground pepper. Let the mushroom cool at room temperature.
Both of the above steps should take at most 30 minutes.
Boil 2 eggs, and after removing the shells, cut them in halves.
Chop scallions into 1/4-inch pieces. Slice mini peppers into thin rings. Cut olives in half. Cut the feta cheese into 3/4-inch cubes. Tomatoes can be cut in halves or left whole if they are small. Drain grilled artichoke halves. Chop parsley and mint, leaving a few leaves for serving.
Toss gently all of the ingredients with the remaining 3 tablespoons of olive oil and 1/4 cup of freshly squeezed lemon. Sprinkle with salt and fresh ground pepper to taste. Serve at room temperature or chilled.