Vegan Israeli Eggplant Salad
Discover the vibrant and refreshing flavors of Vegan Israeli Eggplant Salad—a wholesome, Mediterranean-inspired dish that truly celebrates fresh produce. This recipe features tender roasted eggplant paired with crisp cucumber, juicy cherry tomatoes, sweet red bell pepper, and zesty red onion, all brought together with a creamy, tangy lemon-tahini dressing infused with garlic and cumin. Perfectly seasoned and topped with fresh parsley, this colorful salad is as nutritious as it is delicious. Ready in under an hour, it’s a versatile dish suited for a quick lunch, a flavorful side, or a centerpiece for your vegan table. Bursting with earthy, smoky, and bright flavors, this salad is sure to be a crowd-pleaser.
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Recipe Information
Ingredients
- 1 large eggplant
- 1 medium red bell pepper
- 1 medium cucumber
- 1 cup cherry tomatoes
- 0.5 medium red onion
- 0.25 cup parsley
- 1 large lemon
- 2 tablespoons tahini
- 3 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon ground cumin
- 1 garlic clove
Instructions
Preheat your oven to 400°F (200°C).
Dice the large eggplant into 1-inch cubes. Place them on a baking sheet, sprinkle with 1 tablespoon of olive oil, half the salt and pepper, and roast in the preheated oven for 25 minutes, turning halfway through, until golden and tender.
While the eggplant is roasting, dice the red bell pepper and cucumber into small pieces. Halve the cherry tomatoes. Thinly slice the red onion. Finely chop the parsley.
In a small bowl, mix the juice of the large lemon with tahini, the remaining olive oil, ground cumin, minced garlic clove, and the rest of the salt and pepper. Whisk until well combined and creamy. Adjust seasoning if needed.
Once the eggplant is done, allow it to cool slightly.
In a large bowl, combine roasted eggplant, red bell pepper, cucumber, cherry tomatoes, red onion, and parsley.
Drizzle the lemon-tahini dressing over the salad and gently toss until all ingredients are well coated.
Serve immediately or allow to chill in the fridge for an hour to enhance the flavors.
Nutrition Facts
Calories |
236 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.5 g | 20% | |
| Saturated Fat | 2.3 g | 11% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 740 mg | 32% | |
| Total Carbohydrate | 23.4 g | 9% | |
| Dietary Fiber | 9.4 g | 34% | |
| Total Sugars | 11.7 g | ||
| Protein | 5.3 g | 11% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 637 mg | 49% | |
| Iron | 2680.2 mg | 14890% | |
| Potassium | 821 mg | 17% | |
*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.
