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This easy Mediterranean roasted eggplant salad is the healthy side dish you’ll want to serve all summer long. It comes together in just 25 minutes and can be served warm or at room temperature. The combination of eggplant, tomatoes, red peppers, garlic, red onions and fresh herbs makes a very colorful and flavorful salad.

I love to serve this salad with grilled meat or fish or as a spread with fresh bread.


2 Eggplants- Medium

3 Tomatoes- Medium

2 Bell Peppers (red or/and yellow)

3-4 Gloves of Garlic

3 Tablespoons Olive oil

1 Small Red Onion

1 Tablespoon each chopped fresh Dill and Cilantro

Salt and Black pepper to taste

1 Jalapeno (optional)



Line a baking sheet with foil or parchment paper.

Preheat oven to 400F.

Cut washed tomatoes and eggplants in half, sprinkle lightly with olive oil, salt and pepper on the cut side. Place them into the baking sheet cut side down.

Cut bell peppers into 1 inch stripes, sprinkle with olive oil and lightly season with salt and black pepper. Place them into the baking sheet too.

Baked the vegetables in preheated oven for about 15-20 minutes or until vegetables are nicely roasted.

While vegetables are roasting, chop red onion into very small cubes.

Chop garlic into very small pieces or use garlic presser.

Coarsely chop dill and cilantro.

Remove seeds from the Jalapeno and chop into very small pieces.

Remove vegetables form the oven. While they are still warm, remove the skin and coarsely chop into big chunks.

Combine all the vegetables and chopped herbs in a large bowl, add 1 Table Spoon of olive oil and mix until everything is well combined. Taste and season accordingly.

Serve with BBQ, Shashlik, kebabs or just like an appetizer.



You can grill the vegetables instead of baking in oven. (even better)