How to make
Begin by preparing the eggplants. Wash them well and cut them into round slices about 1 cm (about 1/2 inch) thick. Arrange the slices on a tray and sprinkle them lightly with salt. Let them sit for about 10 minutes so the excess moisture and bitterness can release. Afterward, gently pat the slices dry using paper towels.
Preheat the oven to 200°C (392°F). Line a baking tray with parchment paper.
Brush the eggplant slices with about 2-3 tbsp of the olive oil and arrange them in a single layer on the prepared tray. Roast them in the oven for about 20-25 minutes. Turn them once halfway through the cooking time so they roast evenly. The eggplants should become tender and develop a lightly golden surface. Remove them from the oven and allow them to cool slightly.
While the eggplants are cooling, prepare the rest of the salad ingredients. Cut the cherry tomatoes in half and slice the red onion into thin half-moons. Leave the Kalamata olives whole or cut them in halves if preferred.
Place the roasted eggplants in a large serving bowl. Add the tomatoes, onion, and olives. Crumble the feta cheese over the vegetables.
In a small bowl prepare the dressing by combining the remaining olive oil, lemon juice, finely minced garlic, salt, and black pepper. Whisk the ingredients together until the dressing becomes well blended.
Pour the dressing over the salad and sprinkle with chopped parsley or fresh basil. Gently toss the ingredients so everything is coated with the dressing while keeping the eggplant slices intact.
The Greek roasted eggplant salad can be served slightly warm or at room temperature.
Be sure to try this delicious Mediterranean salad and explore more Greek flavors. See also how to make the beloved Greek melitzanosalata and the popular Greek tirokafteri cheese dip.
