Low Carb Israeli Eggplant Salad
Discover the vibrant flavors of the Mediterranean with this Low Carb Israeli Eggplant Salad, a healthy and refreshing dish perfect for any occasion. Packed with roasted eggplant cubes, crisp cucumber, juicy cherry tomatoes, and zesty red onion, this salad bursts with color and nutrition. Fresh parsley and minced garlic add aromatic depth, while a creamy tahini and lemon juice dressing ties everything together with a tangy, nutty finish. Simple to prepare and naturally gluten-free, this recipe is ideal for meal prep or a light side dish that complements grilled meats or fish. Serve it chilled or at room temperature to savor its bold, fresh flavor—an irresistible option for anyone embracing low-carb or Mediterranean eating.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 medium eggplant
- 3 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup cherry tomatoes
- 1 medium cucumber
- 0.5 medium red onion
- 0.5 cup fresh parsley
- 2 tablespoons lemon juice
- 2 cloves garlic
- 2 tablespoons tahini
Instructions
Preheat the oven to 425°F (220°C).
Cut the eggplants into 1-inch cubes. Spread them on a baking sheet and drizzle with 2 tablespoons of olive oil. Sprinkle with salt and black pepper.
Roast the eggplant cubes in the oven for 25 minutes or until they are tender and golden. Stir halfway through to ensure even roasting.
While the eggplant is roasting, halve the cherry tomatoes, and dice the cucumber and red onion into small pieces.
Finely chop the fresh parsley and mince the garlic cloves.
In a large mixing bowl, combine the roasted eggplant, cherry tomatoes, cucumber, red onion, parsley, and minced garlic.
In a small bowl, whisk together the remaining tablespoon of olive oil, lemon juice, and tahini until smooth.
Pour the dressing over the salad ingredients and gently toss until everything is well coated.
Adjust seasoning with additional salt and pepper to taste.
Serve the salad at room temperature or chilled, as desired. Enjoy!
Nutrition Facts
Calories |
942 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 63.0 g | 81% | |
| Saturated Fat | 10.0 g | 50% | |
| Polyunsaturated Fat | 4.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3592 mg | 156% | |
| Total Carbohydrate | 87.4 g | 32% | |
| Dietary Fiber | 37.9 g | 135% | |
| Total Sugars | 45.8 g | ||
| Protein | 20.9 g | 42% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2531 mg | 195% | |
| Iron | 10720.0 mg | 59556% | |
| Potassium | 3433 mg | 73% | |
*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.
