Roasted Eggplant and Back Bean Mediterranean Salad
A vibrant Mediterranean salad featuring roasted eggplant and black beans tossed in a zesty lemon-herb dressing for a fresh, hearty side. This Mediterranean-inspired vegetarian recipe, ready in about 35 minutes, pairs eggplant, diced into 1-inch cubes, canned black beans, drained and rinsed, cherry tomatoes, halved for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 medium eggplant, diced into 1-inch cubes
- 1 cup canned black beans, drained and rinsed
- 1 cup cherry tomatoes, halved
- 1/4 cup red onion, finely chopped
- 3 tbsp extra virgin olive oil
- 2 tbsp lemon juice
- 1/4 cup fresh parsley, chopped
- 1 tsp dried oregano
- 1 tsp salt
- 1/2 tsp black pepper
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Preheat oven to 425°F. Toss 2 medium diced eggplants with 2 tbsp olive oil and 1 tsp salt. Spread on a baking sheet and roast for 25 minutes, turning halfway, until golden and tender.
- Step 2: In a large bowl, combine 1 cup drained black beans, 1 cup halved cherry tomatoes, and 1/4 cup finely chopped red onion.
- Step 3: Add the warm roasted eggplant to the bowl. Whisk together 1 tbsp olive oil, 2 tbsp lemon juice, 1 tsp dried oregano, and 1/2 tsp black pepper, then pour over the salad.
- Step 4: Toss everything gently to combine, then sprinkle 1/4 cup chopped fresh parsley on top. Serve at room temperature or chilled.
Frequently asked questions
How long does Roasted Eggplant and Back Bean Mediterranean Salad take to make?
Total time is about 35 minutes (10 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Roasted Eggplant and Back Bean Mediterranean Salad?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep cherry tomatoes, halved from drying out.
Can I substitute ingredients in Roasted Eggplant and Back Bean Mediterranean Salad?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Roasted Eggplant and Back Bean Mediterranean Salad for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Roasted Eggplant and Back Bean Mediterranean Salad vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
