Israeli Eggplant Salad
Discover the vibrant flavors of Israeli Eggplant Salad, a fresh and wholesome dish perfect for any occasion. This Mediterranean-inspired recipe highlights roasted eggplant that’s expertly softened and caramelized in the oven, paired with crunchy vegetables like cucumber, red bell pepper, and tomato for a medley of textures. A zesty dressing made with olive oil, lemon juice, garlic, and a touch of ground cumin ties it all together, creating a tantalizing balance of earthy depth and bright acidity. Enhanced with parsley for a fragrant finish, this salad is not only visually stunning but also bursting with nutritious goodness. Ideal as a light appetizer, side dish, or even a main course, this Israeli Eggplant Salad is quick to prepare and absolutely irresistible whether chilled or served at room temperature. Perfect for lovers of Middle Eastern cuisine, this salad is a must-try for your recipe collection!
Log this recipe in SnapCalorie
Recipe Information
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
Instructions
Preheat your oven to 400°F (200°C).
Line a baking tray with parchment paper.
Cut the eggplants in half lengthwise. Score the flesh in a crisscross pattern, being careful not to cut through the skin.
Brush 1 tablespoon of olive oil over the cut sides of the eggplants and place them cut-side down on the baking tray.
Roast the eggplants in the preheated oven for 30-40 minutes until the flesh is soft and the skin is slightly charred.
While the eggplants are roasting, dice the red bell pepper, tomatoes, cucumber, and red onion into small, even pieces.
Chop the parsley finely and set it aside.
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.
When the eggplants are done roasting, allow them to cool slightly before scooping out the flesh with a spoon. Discard the skins.
Chop the roasted eggplant flesh into bite-sized pieces and place it in a large mixing bowl.
Add the chopped red bell pepper, tomatoes, cucumber, red onion, and parsley to the bowl with the eggplant.
Pour the dressing over the salad ingredients and gently toss everything together to combine well.
Taste and adjust the seasoning with additional salt or lemon juice if desired.
Let the salad sit for at least 10 minutes to allow the flavors to meld before serving.
Serve the Israeli eggplant salad chilled or at room temperature.
Nutrition Facts
Calories |
821 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.9 g | 59% | |
| Saturated Fat | 7.2 g | 36% | |
| Polyunsaturated Fat | 5.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3567 mg | 155% | |
| Total Carbohydrate | 100.1 g | 36% | |
| Dietary Fiber | 39.3 g | 140% | |
| Total Sugars | 54.7 g | ||
| Protein | 17.1 g | 34% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 249 mg | 19% | |
| Iron | 7.5 mg | 42% | |
| Potassium | 3783 mg | 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.
