Mediterranean Salad with Roasted Eggplant Hummus


Mediterranean Salad

  • 1 bunch green leaf lettuce, chopped and rinsed
  • 1 green bell pepper, chopped
  • 1 cucumber, diced
  • 3 roma tomatoes, diced
  • 4 oz. feta cheese
  • ¼ cup kalamata olives
  • fresh parsley, minced
  • fresh mint, minced


  • ½  cup olive oil
  • juice of 1 lemon
  • 1 Tablespoon white wine vinegar
  • 1 clove garlic, pressed
  • 1 teaspoon dried oregano
  • ½ teaspoon salt
  • ¼ teaspoon pepper

Roasted Eggplant Hummus

  • one large eggplant
  • 1 Tablespoons high heat cooking oil
  • 1 Tablespoon tahini
  • 1 Tablespoon greek yogurt
  • juice from ½ lemon
  • 2 cloves garlic, pressed
  • salt and pepper to taste
  • ½ Tablespoon olive oil
  • pinch of red pepper flakes
  • pinch of fresh parsley, minced


  1. Preheat oven with broiler on high.
  2. Pierce entire eggplant with fork several times.  Brush with oil.
  3. Let broil in oven until eggplant looks burnt (severely charred).  Turn eggplant to ensure all sides are charred.
  4. Remove eggplant from oven and let cool.  Peel back skin when eggplant is cool enough to be handled with fingers.
  5. While eggplant is cooling, chop and prepare vegetables for salad and combine in a large bowl.
  6. Mix all dressing ingredients well, and dress salad when ready to serve.
  7. Combine flesh of eggplant, tahini, yogurt, lemon juice, garlic, and olive oil in a medium sized bowl.  Mix well.
  8. Transfer to serving dish and sprinkle with red pepper flakes and fresh parsley.  Serve alongside Mediterranean Salad and warm pita bread.
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About Devon Dodgson

As a past Pacific Coast Harvest customer, and current Pacific Coast Harvest contributor, Devon shares recipes and wellness content to benefit the families we serve speaking as someone who’s “been there, done that”. Devon teaches music lessons, raises chickens with her husband, and loves cooking for family and friends.