Come fall in love with the flavors of this Greek Marinated Roasted Eggplant Salad! This copycat recipe comes from an eggplant salad I had in Santorini, Greece. It's loaded with fresh vegetables, soaked in a delicious balsamic lemon dressing, with tons of flavorful Mediterranean herbs. This salad is easy to make and guaranteed to become your new favorite salad recipe!
Toss the diced eggplant and bell peppers with 2 tablespoons olive oil.
Arrange the eggplant and peppers in a single layer on a baking sheet, and into the oven for 20 minutes.
In a large bowl, combine the remaining 4 tablespoons olive oil, balsamic vinegar, lemon juice, crushed garlic cloves, chopped basil and Greek seasoning.
When the eggplant and peppers come out of the oven, add them to the bowl with the marinade and toss to coat.
Cover and place the salad in the refrigerator for at least 6 hours, or up to 24 hours, to marinate before serving.
Notes
To replace the Greek seasoning, you can combine 1 tablespoon dried oregano and 1 tablespoon dried parsley. It won't be as flavorful as the Greek seasoning, but it will work in a pinch!
This recipe will stay good in the fridge for up to 1 week. Make it ahead, or store leftovers, in an airtight container in the fridge for up to 7 days.
This eggplant salad recipe is naturally vegan, gluten free and whole30 approved.