Photo of Mediterranean salad with roasted eggplant by WW

Mediterranean salad with roasted eggplant

Total Time
35 min
25 min
10 min
This fresh salad utilizes some of summer’s best produce to create a memorable lunch or a heftier dinnertime side salad. It gets a boost of flavor from eggplant that’s been roasted, which turns it from spongy and soft to crisp and tender. Choose eggplants that are heavy for their size; have smooth, unblemished skin; and be free of any soft spots. Cannellini beans are a Mediterranean staple. Thanks to their kidney shape, they are sometimes referred to as white kidney beans. They bring a nutty, earthy flavor and add some bulk to this salad. Use spinach or arugula in place of the mixed greens, if you like.


Uncooked eggplant(s)

1½ medium, or 1 large, peeled and cubed


2 medium clove(s), chopped

Olive oil

2 tsp

Sweet red pepper(s)

1 large, chopped

Yellow pepper(s)

1 large, chopped

Uncooked red onion(s)

1 small, chopped

Plum tomato(es)

4 medium, chopped

Fresh oregano

1 Tbsp, chopped, or 1 tsp dried

Canned cannellini beans

16 oz, rinsed and drained

Feta cheese

¼ cup(s)

Mixed greens

8 oz

Fat free red wine vinaigrette

6 Tbsp


  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.