Lunch · Mediterranean · 20 min
Mediterranean Roasted Eggplant and White Bean Salad with Whipped Feta
- Calories
- 862
- Protein
- 37g
- Carbs
- 76g
- Fat
- 49g
Ingredients
- 120 g feta cheese
- 1 tbsp water
- 1.5 cup eggplant
- 1.25 cup canned white beans
- 0.75 cup grape tomatoes
- 0.75 cup cucumber
- 2 tbsp red onion
- 1.5 tbsp extra-virgin olive oil
- 1 tbsp lemon juice
- 1 tbsp za'atar spice blend
- 0.5 tsp Aleppo pepper
- 0.25 tsp salt
- 0.25 cup fresh watercress
Method
- 01Preheat oven to 400°F (200°C).
- 02Toss 1-inch cubed eggplant with 1/2 tablespoon extra-virgin olive oil, salt, and Aleppo pepper. Spread out on a parchment-lined baking sheet and roast for 25 minutes until golden brown and tender.
- 03While eggplant roasts, prepare whipped feta by blending 60 g of the whole-milk feta with 1 tablespoon water in a small food processor until smooth and creamy.
- 04In a large salad bowl, combine drained white beans, remaining 60 g of crumbled feta, halved grape tomatoes, diced cucumber, and thinly sliced red onion.
- 05Add warm roasted eggplant to the salad bowl. Drizzle with remaining 1 tablespoon extra-virgin olive oil, lemon juice, and half of the za'atar spice blend, gently tossing to combine.
- 06To serve, spread whipped feta across the bottom of a serving dish. Top with warm bean and eggplant salad, garnish with watercress sprigs, and sprinkle remaining za'atar on top.
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