Heart-Healthy Israeli Eggplant Salad
Indulge in the vibrant, Mediterranean flavors of this Heart-Healthy Israeli Eggplant Salad, a wholesome dish brimming with fresh, nutrient-packed ingredients. Roasted eggplant forms the creamy, smoky base of this salad, perfectly complemented by crisp cucumber, juicy cherry tomatoes, and the zesty aroma of fresh parsley and mint. A tangy dressing of extra virgin olive oil, lemon juice, and ground cumin infuses every bite with bold flavor, while a sprinkle of pomegranate seeds adds a touch of sweetness and visual appeal. Ready in under an hour, this salad is a low-calorie, heart-healthy option that works beautifully as a refreshing side dish or as the star of a light, plant-based meal.
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Recipe Information
Ingredients
- 2 large Eggplant
- 250 grams Cherry tomatoes
- 1 medium Red onion
- 1 medium Cucumber
- 0.5 cup Fresh parsley
- 0.25 cup Fresh mint
- 2 tablespoons Extra virgin olive oil
- 2 tablespoons Lemon juice
- 1 teaspoon Ground cumin
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.5 cup Pomegranate seeds
Instructions
Preheat your oven to 220°C (430°F).
Rinse the eggplants and pat them dry. Prick them a few times with a fork to allow steam to escape during roasting.
Place the eggplants on a baking sheet and roast in the preheated oven for about 30 minutes, turning once halfway through, until the skin is blistered and the flesh is tender.
While the eggplants are roasting, dice the cucumber and red onion, and halve the cherry tomatoes. Place them in a large mixing bowl.
Chop the fresh parsley and mint, and add them to the mixing bowl with the vegetables.
Once the eggplants are cooked, remove them from the oven and let them cool for 10 minutes.
Carefully peel off the eggplant skin and chop the flesh into bite-sized pieces. Add the eggplant pieces to the mixing bowl.
In a small bowl, whisk together extra virgin olive oil, lemon juice, ground cumin, salt, and black pepper to make the dressing.
Pour the dressing over the eggplant and vegetable mixture and toss gently to combine.
Garnish the salad with pomegranate seeds.
Serve the salad at room temperature or chilled. Enjoy as a side dish or a healthy appetizer.
Nutrition Facts
Calories |
793 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.1 g | 42% | |
| Saturated Fat | 4.8 g | 24% | |
| Polyunsaturated Fat | 1.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2753 mg | 120% | |
| Total Carbohydrate | 126.6 g | 46% | |
| Dietary Fiber | 49.7 g | 178% | |
| Total Sugars | 73.8 g | ||
| Protein | 20.6 g | 41% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 300 mg | 23% | |
| Iron | 8.6 mg | 48% | |
| Potassium | 4584 mg | 98% | |
*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.
