A delightful Mediterranean-inspired roasted eggplant salad with feta and olives, perfect for a light meal or side dish.
Preheat your oven to 400°F (200°C).
Ensure the oven is fully preheated for even roasting.
Cut the eggplants into bite-sized cubes and place them on a baking sheet.
Cut the eggplant evenly to ensure uniform cooking.
Drizzle half of the olive oil over the eggplant cubes, season with salt, and toss to coat evenly.
Use your hands to toss the eggplant for better coating.
Roast the eggplant in the oven for 25-30 minutes, stirring halfway through, until golden and tender.
Check the eggplant occasionally to prevent overcooking.
In a mixing bowl, whisk together the remaining olive oil, juice of the lemon, minced garlic, and chopped oregano.
Taste the dressing and adjust seasoning as needed.
Combine the roasted eggplant with the dressing in a large bowl and toss gently.
Let the eggplant cool slightly before mixing to avoid wilting the greens.
Arrange the mixed greens on a serving platter, top with the dressed eggplant, crumbled feta, and olives.
Layer the ingredients attractively for a better presentation.
Serve immediately and enjoy your Mediterranean Roasted Eggplant Salad.
Pair with crusty bread for a complete meal.
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