Photo of Mediterranean Salad with Roasted Eggplant by WW

Mediterranean Salad with Roasted Eggplant

Total Time
35 min
25 min
10 min
Instead of adding fattening croutons to this delicious, high-fibre salad, boost the flavour by roasting eggplant and tossing that in instead.


Uncooked eggplant(s)

1½ medium, or 1 large, peeled and cubed (about 4 cups)

Garlic clove(s)

2 clove(s), large, chopped

Olive oil

2 tsp(s)

Plum tomato(es)

4 medium, chopped

Sweet red pepper(s)

1 large, chopped

Yellow pepper(s)

1 large, chopped

Uncooked red onion(s)

1 small, chopped

Fresh oregano

1 tbsp(s), chopped, (or 1 tsp dried)

Feta cheese

¼ cup(s)

Mixed greens

8 oz

Plum tomato(es)

4 medium, chopped

Fat free red wine vinaigrette

6 tbsp(s)

Canned cannellini beans

16 oz, rinsed and drained


  1. Preheat oven to 450ºF. Coat a metal jelly roll pan with cooking spray.
  2. Place eggplant and garlic in a large bowl; drizzle with oil and toss to coat. Spoon onto prepared pan. Bake until tender and browned, about 10 minutes, stirring occasionally. Remove from oven and cool in refrigerator.
  3. Combine remaining ingredients, except vinaigrette, in a large bowl. Add eggplant and toss with vinaigrette. Yields about 1 1/2 cups per serving.