Eggplant Salad With Peppers, Mint and Caper-Feta Vinaigrette | Everyone's Dinner
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Eggplant Salad With Peppers, Mint and Caper-Feta Vinaigrette


  • ½

    cup extra virgin olive oil

  • 3

    tablespoons freshly squeezed lemon juice

  • ¾

    teaspoon kosher salt

  • ½

    teaspoon freshly ground black pepper

  • 1 ¾

    pounds eggplant (any kind, or a mixture), trimmed and cut into 1-inch chunks

  • 3

    ounces feta cheese, crumbled (about 2/3 cup)

  • 1

    clove garlic, minced

  • 1

    tablespoon capers, chopped

  • 1

    pound mixed bell peppers, seeded and cut into 1-inch pieces

  • 1

    cup cherry tomatoes, halved

  • ¼

    cup fresh mint leaves
  • Nutritional Information
    • Nutritional analysis per serving (6 servings)

      269 calories; 22 grams fat; 5 grams saturated fat; 13 grams monounsaturated fat; 2 grams polyunsaturated fat; 15 grams carbohydrates; 6 grams dietary fiber; 9 grams sugars; 4 grams protein; 14 milligrams cholesterol; 430 milligrams sodium

    • Note:

      The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
      Powered by Edamam


  1. Preheat oven to 425 degrees. Whisk together the oil, lemon juice, salt and pepper.
  2. Toss eggplant with 1/3 cup vinaigrette, reserving the rest. Arrange on a baking sheet. Bake, tossing occasionally, until tender and golden around edges, about 30 minutes. Let eggplant cool somewhat. (It can be warm but not hot enough to melt feta or wilt mint.)
  3. Whisk feta, garlic and capers into reserved vinaigrette. In a large bowl, combine eggplant, peppers, tomatoes and mint leaves. Toss with vinaigrette, and serve immediately or within several hours. (It holds up all day.)
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