Roasted Eggplant and Quinoa Salad is a Mediterranean-inspired dish that brings together the perfect balance of flavors, textures, and colors. This recipe pays homage to the vibrant culinary traditions of the Mediterranean, where fresh produce, wholesome grains, and bold seasonings take center stage. It is a versatile salad that is not only delicious but also nourishing, making it a perfect choice for health-conscious eaters and those who appreciate simple, flavorful cooking.
The star of this dish is the roasted eggplant, a popular ingredient in Mediterranean cuisine. Eggplant has a naturally smoky and earthy flavor, which intensifies during the roasting process. Roasting transforms the eggplant cubes into tender bites with caramelized edges that melt in your mouth. This technique highlights the vegetable’s natural richness and creates a hearty base for the salad. In fact, the inclusion of eggplant makes this dish both satisfying and substantial, while also being vegetarian-friendly.
Paired with the eggplant is quinoa, a superfood that originates from the Andes but complements Mediterranean flavors beautifully. Quinoa serves as a nutritious and gluten-free alternative to traditional grains, adding a nutty undertone and a fluffy texture. High in protein and fiber, it makes this dish not only filling but also a balanced choice for a meal. Cooking the quinoa to perfection—a soft but not mushy consistency—ensures it blends seamlessly with the other components of the salad.
What sets this recipe apart is its careful layering of complementary ingredients. Fresh elements like cherry tomatoes and crisp cucumber add a burst of juiciness and cleansing crunch, balancing the softness of the roasted eggplant and quinoa. Parsley, an aromatic herb classic in Mediterranean cooking, brings brightness and freshness, while crumbled feta cheese adds a creamy, tangy contrast to the mix. Altogether, these ingredients create a harmonious medley of flavors that feels light yet indulgent.
The dressing truly ties the salad together, bringing that distinctive Mediterranean zing. A simple blend of extra virgin olive oil, freshly squeezed lemon juice, a touch of honey, and minced garlic creates a tangy-sweet vinaigrette that highlights the natural flavors of the other components. The honey’s subtle sweetness complements the acidity of the lemon and the garlic’s pungency, resulting in a dressing that is both balanced and lively. It’s a perfect example of how a few basic pantry staples can transform an entire dish.
This salad’s versatility makes it a great option for various occasions. It can be served as a light standalone meal, a side dish for grilled meats or seafood, or even as part of a Mediterranean-inspired buffet for entertaining guests. It can also be prepared in advance and served chilled, making it an excellent choice for meal prepping or potluck gatherings.
Roasted Eggplant and Quinoa Salad is more than just food—it reflects the heart of Mediterranean cuisine, which emphasizes seasonal produce, simple preparation, and bold flavors. It’s a dish that celebrates health and flavor while transporting you to sunlit coastlines and bustling markets of the Mediterranean region. Whether you’re looking to expand your culinary horizons or enjoy a nutritious and flavorful meal, this dish delivers on all fronts.
Roasted Eggplant and Quinoa Salad
Ingredients
- 2 cups (affiliate link)quinoa rinsed until the water runs clear
- 1 unit large eggplant cut into 1-inch cubes
- 3 tablespoons (affiliate link)olive oil extra virgin, divided
- 1 teaspoon (affiliate link)sea salt
- ½ teaspoon (affiliate link)ground black pepper freshly ground
- 1 cup cherry tomatoes halved
- 1 unit medium-sized cucumber diced
- ¼ cup fresh parsley finely chopped
- ½ cup feta cheese crumbled
- ¼ cup lemon juice freshly squeezed
- 1 teaspoon (affiliate link)honey
- 1 clove garlic minced
Instructions
- Preheat your oven to 200°C/390°F. Line a baking sheet with parchment paper.
- Place the eggplant cubes on the prepared baking sheet. Drizzle with 2 tablespoons of olive oil, and season with 1/2 teaspoon of sea salt and black pepper. Toss to coat evenly.
- Roast in the preheated oven for 25 to 30 minutes, or until the eggplant becomes soft and golden brown, stirring halfway through for even cooking.
- While the eggplant roasts, bring 4 cups (960 ml) of water to a boil in a saucepan. Add the rinsed quinoa and a pinch of salt. Cover, reduce heat to low, and simmer for 15 minutes. Remove from heat and let it sit for 5 minutes, then fluff with a fork.
- In a large bowl, combine the cooked quinoa, roasted eggplant, cherry tomatoes, cucumber, parsley, and crumbled feta.
- In a small bowl, whisk together the remaining olive oil, lemon juice, honey, and minced garlic until smooth. Pour the dressing over the salad and toss gently to combine.
- Taste and adjust seasoning with additional salt and pepper if needed. Serve at room temperature or chilled.