Paleo Mediterranean Eggplant Salad
Bursting with vibrant flavors and wholesome ingredients, this Paleo Mediterranean Eggplant Salad is a satisfying and nutrient-packed dish perfect for any occasion. Tender roasted eggplant serves as the star of this recipe, complemented by juicy cherry tomatoes, zesty capers, and the bright herbal notes of fresh parsley and mint. A simple yet fragrant dressing of extra virgin olive oil and lemon juice ties it all together, enhancing the Mediterranean-inspired flavors. Naturally gluten-free, dairy-free, and paleo-friendly, this salad makes a refreshing side dish or a light appetizer. Simple to prepare and irresistibly flavorful, it’s a go-to choice for healthy eating that doesn't compromise on taste. Enjoy it at room temperature or chilled for a dish that’s as versatile as it is delicious!
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Recipe Information
Ingredients
- 2 medium eggplant
- 4 tablespoons extra virgin olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons lemon juice
- 0.5 cup fresh parsley
- 1 cup cherry tomatoes
- 0.5 medium red onion
- 2 cloves garlic
- 2 tablespoons capers
- 0.25 cup fresh mint leaves
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Dice the eggplants into 1-inch cubes and place them on the baking sheet.
Drizzle the eggplant cubes with 2 tablespoons of extra virgin olive oil, and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Toss to coat evenly.
Roast the eggplants in the preheated oven for about 20-25 minutes, or until they are golden and tender, stirring halfway through.
While the eggplant is roasting, prepare the rest of the salad ingredients. Chop the fresh parsley and mint leaves, halve the cherry tomatoes, finely dice the red onion, and mince the garlic.
In a large mixing bowl, combine the roasted eggplant, cherry tomatoes, red onion, garlic, capers, parsley, and mint.
In a small bowl, whisk together the remaining 2 tablespoons of olive oil, lemon juice, and 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
Pour the dressing over the salad and toss gently to combine all ingredients evenly.
Taste and adjust the seasonings if necessary. Let the salad sit for at least 10 minutes to allow the flavors to meld before serving.
Serve the Paleo Mediterranean Eggplant Salad at room temperature or chilled as a delightful side dish or refreshing starter.
Nutrition Facts
Calories |
852 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.3 g | 76% | |
| Saturated Fat | 8.5 g | 42% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3965 mg | 172% | |
| Total Carbohydrate | 85.5 g | 31% | |
| Dietary Fiber | 39.2 g | 140% | |
| Total Sugars | 45.6 g | ||
| Protein | 16.7 g | 33% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 379 mg | 29% | |
| Iron | 10.8 mg | 60% | |
| Potassium | 3420 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.
