Roasted Eggplant and Cannellini Bean Salad

Roasted eggplant adds substance to this cannelloni bean salad. A beautiful and delicious salad of roasted eggplant, white beans, red onion, tomatoes and feta cheese. Serve along side your favorite protein for dinner or as a light lunch.

cannellini bean salad on a white plate with egg plant

How to make this Roasted Eggplant Cannellini Bean Salad

This cannelloni bean salad can be prepared and then enjoyed all week as a side, topped on a bed of your favorite lettuce or just grab a spoon and enjoy straight from the bowl.

  • eggplant
  • cherry tomatoes
  • cannellini beans
  • red onion
  • feta block
  • balsamic vinegar
  • olive oil
  • salt and pepper to taste
  • basil for garnish

  1. Roast your veggies

    Preheat your oven to 180 C or 400 F and line a baking tray with tin foil or parchment paper. Arrange the cubed eggplant on the baking tray and drizzle with olive oil and topped with salt and pepper. Mix with your hands until the eggplant is well coated. Bake for 15 minutes, remove the from the oven and then add the halved tomatoes. Cook for an additional 10-15 minutes.

  2. Prepare the beans

    While tomatoes and eggplant are cooking, drain your beans, and place them into serving bowl. Add the sliced red onion and drizzle with olive oil and mix in salt and pepper.

  3. Garnish and Serve

    When the eggplant and tomatoes are cooked, drizzle with balsamic vinegar and mix. Add to the bean mixture still hot along with some pepper and lightly toss. Check seasoning and add more if needed.
    Top the salad with the feta and garnish with basil. Serve along side your favorite protein for dinner or as light lunch. Mangia and Enjoy!

Enjoy more recipes by Alyssa Olla, like this Easy Roasted Eggplant and Halloumi Flatbread perfect for a weeknight dinner!

cannellini bean salad on a white plate with egg plant

Roasted Eggplant Cannellini Bean Salad

Alyssa Olla
Roasted eggplant adds substance to this cannelloni bean salad. A beautiful and delicious salad of roasted eggplant, white beans, red onion tomatoes and feta cheese. Serve along side your favorite protein for dinner or as a light lunch.
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Course lunch, Side Dish
Cuisine European
Servings 8 servings

Equipment

  • baking tray/sheet

Ingredients
  

  • 1 small eggplant cubed
  • 200 g cherry tomatoes
  • 1 can cannellini beans
  • 1 red onion
  • ¼ feta block
  • 1 balsamic vinegar
  • 2 olive oil
  • salt and pepper to taste
  • basil for garnish

Instructions
 

  • Preheat your oven to 180 C° or 400 F° and line a baking tray with tin foil or parchment paper. Arrange the cubed eggplant on the baking tray and drizzle with olive oil and topped with salt and pepper. Mix with your hands until the eggplant is well coated. Bake for 15 minutes, remove the from the oven and then add the halved tomatoes. Cook for an additional 10-15 minutes.
  • While tomatoes and eggplant are cooking, drain your beans, and place them into serving bowl. Add the sliced red onion and drizzle with olive oil and mix in salt and pepper.
  • When the eggplant and tomatoes are cooked, drizzle with balsamic vinegar and mix. Add to the bean mixture still hot along with some pepper and lightly toss. Check seasoning and add more if needed.
  • Top the salad with the feta and garnish with basil. Serve along side your favorite protein for dinner or as light lunch. Mangia and Enjoy!

Notes

This salad is best if stored in an airtight container in the refrigerator for up to 4 days.
Alyssa Olla

Alyssa Olla

My Name is Alyssa. I come from European background where life revolves around food and eating and also growing up in a restaurant environment sparked my love of food. I created my account not only to share my own love of food, but in hopes to inspire people to get in the kitchen and cook and share in the experiences that come with a love food and eating and cooking. Find me on Instagram @inthemoodforallthingsfood

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