Paleo Israeli Eggplant Salad
Bring a taste of the Mediterranean to your table with this vibrant Paleo Israeli Eggplant Salad! Roasted, golden-tender eggplant pieces are paired with fresh, crisp vegetables like red bell peppers, cucumber, cherry tomatoes, and red onion, then tossed in a zesty lemon-garlic dressing. A generous sprinkle of fresh parsley adds a burst of herbaceous flavor, making every bite irresistible. This salad is not just paleo-friendly, but also gluten-free, dairy-free, and packed with wholesome ingredients, making it a perfect side dish or light main course. Ready in under 40 minutes, this healthy, refreshing, and colorful salad is ideal for meal prep, potlucks, or weeknight dinners. Enjoy it at room temperature or chilled—either way, it’s a delightful crowd-pleaser that’s as beautiful as it is delicious!
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Recipe Information
Ingredients
- 2 medium eggplant
- 3 tablespoons olive oil
- 0.5 teaspoon sea salt
- 0.5 teaspoon black pepper
- 1 large red bell pepper
- 1 large cucumber
- 0.5 medium red onion
- 1 cup cherry tomatoes
- 0.5 cup fresh parsley
- 2 tablespoons lemon juice
- 2 minced garlic cloves
Instructions
Preheat your oven to 400°F (200°C).
Cut the eggplants into half lengthwise and then slice them into 1-inch thick pieces.
Place the eggplant slices on a baking sheet, drizzle with 2 tablespoons of olive oil, sprinkle with sea salt, and black pepper.
Roast the eggplant in the preheated oven for about 25 minutes until they are golden and tender, flipping halfway through cooking.
While the eggplant is roasting, dice the red bell pepper, cucumber, and red onion into small cubes.
Halve the cherry tomatoes and finely chop the fresh parsley.
In a large mixing bowl, combine the roasted eggplant, red bell pepper, cucumber, red onion, cherry tomatoes, and parsley.
In a small bowl or jar, whisk together 1 tablespoon of olive oil, lemon juice, and minced garlic.
Pour the dressing over the salad and toss gently to combine all ingredients evenly.
Adjust seasoning with additional salt and pepper, if necessary. Serve the salad at room temperature or chilled.
Nutrition Facts
Calories |
815 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.5 g | 58% | |
| Saturated Fat | 7.2 g | 36% | |
| Polyunsaturated Fat | 4.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2371 mg | 103% | |
| Total Carbohydrate | 99.6 g | 36% | |
| Dietary Fiber | 38.8 g | 139% | |
| Total Sugars | 54.3 g | ||
| Protein | 17.3 g | 35% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 257 mg | 20% | |
| Iron | 6.9 mg | 38% | |
| Potassium | 3925 mg | 84% | |
*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.
