Low Carb Mediterranean Eggplant Salad
Bursting with vibrant flavors and wholesome ingredients, this Low Carb Mediterranean Eggplant Salad is a healthy and satisfying dish that celebrates the rich culinary traditions of the Mediterranean. Featuring roasted eggplant that’s tender and caramelized, fresh vegetables like crisp cucumbers and sweet cherry tomatoes, and bold additions of Kalamata olives and crumbled feta cheese, this salad strikes the perfect balance of textures and flavors. A zesty lemon-garlic dressing infused with dried oregano and parsley ties everything together for a refreshing and herby finish. Ready in just 45 minutes, this nutrient-packed, low-carb salad is perfect as a light main course or a colorful side dish for any meal. Gluten-free, keto-friendly, and brimming with Mediterranean charm, it’s a go-to recipe for both weeknight dinners and special occasions!
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Recipe Information
Ingredients
- 1 large Eggplant
- 3 tablespoons Olive oil
- 1 medium Red bell pepper
- 1 medium Cucumber
- 200 grams Cherry tomatoes
- 0.5 medium Red onion
- 75 grams Kalamata olives
- 100 grams Feta cheese
- 0.25 cup Fresh parsley
- 2 tablespoons Lemon juice
- 1 clove Garlic
- 1 teaspoon Dried oregano
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Preheat your oven to 400°F (200°C).
Cut the eggplant into 1-inch cubes and spread them out on a baking sheet.
Drizzle 2 tablespoons of olive oil over the eggplant cubes, and toss to coat evenly. Sprinkle with a pinch of salt and pepper.
Roast the eggplant in the preheated oven for 20-25 minutes, stirring halfway through, until golden and tender.
While the eggplant is roasting, prepare the vegetables by dicing the red bell pepper and cucumber into small cubes.
Halve the cherry tomatoes and thinly slice the red onion.
In a large bowl, combine the roasted eggplant, bell pepper, cucumber, cherry tomatoes, red onion, and kalamata olives.
Crumble the feta cheese over the salad and add the chopped fresh parsley.
In a small bowl, whisk together the lemon juice, remaining 1 tablespoon of olive oil, minced garlic, dried oregano, salt, and black pepper to create the dressing.
Pour the dressing over the salad and gently toss to combine all the ingredients.
Serve the Low Carb Mediterranean Eggplant Salad immediately or let it chill for 30 minutes in the refrigerator to enhance the flavors. Enjoy!
Nutrition Facts
Calories |
1155 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 86.1 g | 110% | |
| Saturated Fat | 22.8 g | 114% | |
| Polyunsaturated Fat | 5.1 g | ||
| Cholesterol | 89 mg | 30% | |
| Sodium | 4066 mg | 177% | |
| Total Carbohydrate | 79.5 g | 29% | |
| Dietary Fiber | 32.3 g | 115% | |
| Total Sugars | 39.2 g | ||
| Protein | 26.4 g | 53% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 749 mg | 58% | |
| Iron | 8.1 mg | 45% | |
| Potassium | 2836 mg | 60% | |
*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.
