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WARM SUMMER MEDITERRANEAN SALAD
Embark on a culinary journey with our irresistible Roasted Italian Eggplant Medley, a symphony of flavors and textures that promises to delight your senses.
This recipe, perfect for appetizers, sides, or even as a satisfying main dish, showcases the rich essence of Italian eggplant, sweet grape tomatoes, and a medley of fragrant spices.
Serving: 3 Prep time: 15 minutes Cook time: 25 Minutes
Estimated nutrition per serving:
Calories 402.42kcal
Total Fat 28.84g
Carbs 31.84g
Sugars 15.21g
Protein 10.14g
Sodium 232.66mg
Fiber 13.1g
Ingredients:
- 2-3 small Italian eggplants
- 1/4 cup olive oil
- 1 tbsp thyme
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tbsp sweet paprika
- 1 pint of grape tomatoes
- 1 medium red onion
- Handful fresh basil
- 1/4 cup roasted pistachios.
- 2 oz of feta.
instructions
Step 1.
First, start by cubing up 2-3 small italian eggplant. This yields about 6 cups of cubed eggplant. Add it to a bowl.
Season the eggplant with 1/4 to 1/3 cup olive oil, a couple pinches salt, fresh cracked pepper, 1 tbsp thyme, 1 tbsp garlic powder, 1 tbsp onion powder, and 1 tbsp sweet paprika. Toss everything well.
Step 2.
Add the eggplant to a cookie sheet with parchment paper.
Bake in the oven at 400F for 25-30 minutes. Time varies by oven.
Step 3.
In a separate sheet, roast 1 pint of grape tomatoes and 1 medium red onion cut into quarter inch chunks.
Seasoned the tomatoes and red onion with 2 tbsp olive oil, salt, pepper, 1/2 tbsp each of thyme, garlic powder, onion powder and paprika.
Roast these at 400F for closer to 35-40 minutes.
Step 4.
Once your veggies are roasted, add them to a serving bowl, drizzle 1 to 2 tbsp of balsamic, and gently toss.
Step 5.
Top with a small handful fresh basil, 1/4 cup roasted pistachios, 2 oz of feta (cubed), and a drizzle of balsamic.
Serve this while its warm as an appetizer, a side, or even a main!