Israeli Eggplant Salad

Bursting with vibrant Mediterranean flavors, this Israeli Eggplant Salad is a refreshing and healthy dish that combines roasted eggplant with crisp vegetables and a tangy lemon-garlic dressing. The smoky, tender eggplant is the star of the show, paired beautifully with juicy tomatoes, crunchy cucumber, and a pop of freshness from parsley. A subtle hint of cumin and the rich aroma of olive oil tie together this harmonious blend of textures and flavors. Perfect as a light appetizer, a side dish, or even a vegetarian main course, this salad is not only easy to prepare but also naturally gluten-free and vegan-friendly. Serve it chilled or at room temperature for a versatile dish that’s sure to impress at any gathering!

Nutriscore Rating: 80/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 2 medium eggplant
• 1 medium red bell pepper
• 2 medium tomatoes
• 1 medium cucumber
• 1 small red onion
• 0.5 cup parsley
• 3 tablespoons olive oil
• 3 tablespoons lemon juice
• 1 large garlic clove
• 1 teaspoon salt
• 0.5 teaspoon ground black pepper
• 0.5 teaspoon ground cumin

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

Line a baking tray with parchment paper.

Step 3

Cut the eggplants in half lengthwise. Score the flesh in a crisscross pattern, being careful not to cut through the skin.

Step 4

Brush 1 tablespoon of olive oil over the cut sides of the eggplants and place them cut-side down on the baking tray.

Step 5

Roast the eggplants in the preheated oven for 30-40 minutes until the flesh is soft and the skin is slightly charred.

Step 6

While the eggplants are roasting, dice the red bell pepper, tomatoes, cucumber, and red onion into small, even pieces.

Step 7

Chop the parsley finely and set it aside.

Step 8

For the dressing, finely mince the garlic clove and combine it in a small bowl with the remaining 2 tablespoons of olive oil, lemon juice, salt, pepper, and ground cumin.

Step 9

When the eggplants are done roasting, allow them to cool slightly before scooping out the flesh with a spoon. Discard the skins.

Step 10

Chop the roasted eggplant flesh into bite-sized pieces and place it in a large mixing bowl.

Step 11

Add the chopped red bell pepper, tomatoes, cucumber, red onion, and parsley to the bowl with the eggplant.

Step 12

Pour the dressing over the salad ingredients and gently toss everything together to combine well.

Step 13

Taste and adjust the seasoning with additional salt or lemon juice if desired.

Step 14

Let the salad sit for at least 10 minutes to allow the flavors to meld before serving.

Step 15

Serve the Israeli eggplant salad chilled or at room temperature.

Nutrition Facts

Serving size	1721.3 grams (1721.3g)

Amount per serving	% Daily Value*
Calories	821

Total Fat 45.90g	59%
Saturated Fat 7.20g	36%
Polyunsaturated Fat 5.00g
Cholesterol 0mg	0%
Sodium 3567mg	155%
Total Carbohydrate 100.10g	36%
Dietary Fiber 39.30g	140%
Total Sugars 54.70g
Protein 17.10g	34%

Vitamin D 0IU	0%
Calcium 249mg	19%
Iron 8mg	42%
Potassium 3783mg	80%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 46.8%

Protein: 7.8%

Carbs: 45.4%