Soy-Free Mediterranean Eggplant Salad
Bursting with vibrant, fresh flavors, this Soy-Free Mediterranean Eggplant Salad is a wholesome and allergen-friendly twist on a classic dish. Perfect for those seeking a soy-free option, this hearty salad features oven-roasted eggplant cubes, sweet bell peppers, crisp cucumbers, juicy cherry tomatoes, and briny Kalamata olives, all tied together with a zesty lemon-garlic dressing. Fresh herbs like parsley and mint add a refreshing touch, while a sprinkle of optional crumbled feta cheese elevates the flavor profile. Ready in just 45 minutes, this salad is not only visually stunning but also versatile—ideal as a stand-alone meal, a side dish for grilled meats, or a refreshing addition to a Mediterranean spread. Healthy, gluten-free, and effortlessly delicious, this recipe perfectly captures the essence of Mediterranean cuisine!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 medium Eggplant
- 1 large Red bell pepper
- 1 medium Cucumber
- 1 cup Cherry tomatoes
- 0.5 small Red onion
- 0.5 cup Kalamata olives
- 0.25 cup Parsley
- 0.25 cup Mint leaves
- 0.25 cup Extra virgin olive oil
- 3 tablespoons Lemon juice
- 2 cloves Garlic
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 teaspoon Oregano
- 0.5 cup Crumbled feta cheese (optional)
Instructions
Preheat the oven to 400°F (200°C).
Cut the eggplants into 1-inch cubes and place them on a baking sheet lined with parchment paper.
Drizzle 2 tablespoons of olive oil over the eggplant and toss to coat. Sprinkle with a pinch of salt and bake for 25 minutes or until golden and tender, turning halfway through.
While the eggplant is roasting, dice the red bell pepper, cucumber, and halve the cherry tomatoes. Thinly slice the red onion and roughly chop the parsley and mint leaves.
In a small bowl, whisk together the remaining olive oil, lemon juice, minced garlic, salt, black pepper, and oregano to make the dressing.
Once the eggplant is roasted, allow it to cool slightly.
In a large salad bowl, combine the roasted eggplant, diced vegetables, red onion, olives, parsley, and mint.
Pour the dressing over the salad and toss gently to combine.
Transfer the salad to a serving dish and sprinkle with crumbled feta cheese, if using.
Serve immediately or refrigerate for up to 2 hours before serving to allow the flavors to meld.
Nutrition Facts
Calories |
1536 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 117.3 g | 150% | |
| Saturated Fat | 30.5 g | 152% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 107 mg | 36% | |
| Sodium | 6330 mg | 275% | |
| Total Carbohydrate | 107.4 g | 39% | |
| Dietary Fiber | 47.6 g | 170% | |
| Total Sugars | 53.0 g | ||
| Protein | 34.9 g | 70% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1072 mg | 82% | |
| Iron | 11.9 mg | 66% | |
| Potassium | 3785 mg | 81% | |
*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.
