overhead of ceramic bowl with salad

Roasted Eggplant Salad

  • Author: Katie Webster
  • Prep Time: 20 minutes
  • Cook Time: 30
  • Total Time: 50 minutes
  • Yield: 4 servings 1x
  • Category: side dish
  • Method: Oven
  • Cuisine: American


This Roasted eggplant salad is rich and exciting! It features chickpeas, feta and parsley with an easy roasted garlic dressing. It is gluten-free and vegetarian.



  • 1 large eggplant, cut into ¾-inch cubes
  • 4 cloves garlic with skin on
  • 1 teaspoon kosher salt, divided
  • 3 tablespoons extra virgin olive oil, divided
  • 1 tablespoon freshly squeezed lemon juice
  • 2 teaspoons Dijon mustard
  • 1 14.5-ounce can chickpeas, drained and rinsed
  • 2 cups chopped fresh parsley
  • ½ cup crumbled feta cheese


  1. Preheat oven to 350 degrees F. Combine eggplant garlic and ½ teaspoon salt in a large bowl. Drizzle 1 tablespoon oil over it and toss to coat.
  2. Spread the eggplant and garlic out on a large rimmed baking sheet. Roast until the eggplant is tender and browned on the bottom and the garlic is soft, about 30 minutes.
  3. Remove softened garlic from their papery skins using a fork or tongs and place in a large bowl. Add the remaining ½ teaspoon salt and the remaining 2 tablespoons oil. Mash garlic with a fork.
  4. Whisk in lemon juice and Dijon mustard to make the dressing.
  5. Add the eggplant, chickpeas, parsley and feta and toss to coat. Serve warm or chilled.


  • Serving Size: 1 1/2 cup
  • Calories: 211
  • Sugar: 2 g
  • Fat: 15 g
  • Saturated Fat: 4 g
  • Carbohydrates: 22 g
  • Fiber: 4 g
  • Protein: 8 g