Vegan Mediterranean Eggplant Salad
Bursting with vibrant flavors and wholesome ingredients, this Vegan Mediterranean Eggplant Salad is a delightful blend of roasted eggplant, crisp vegetables, kalamata olives, and fresh herbs, all tossed in a zesty lemon-garlic dressing. Perfect as a refreshing side dish or a light main course, this salad combines the earthy warmth of oven-charred eggplant with the juicy sweetness of cherry tomatoes and the crunch of cucumber and bell pepper. The aromatic parsley and mint add a bright, herby touch, while the simple dressing ties it all together with a Mediterranean flair. Naturally vegan, gluten-free, and ready in under an hour, this nutrient-packed dish is a show-stopper for any occasion—from weeknight dinners to elegant gatherings. Enjoy it warm or chilled for a versatile and healthy treat!
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Recipe Information
Ingredients
- 2 medium eggplant
- 250 grams cherry tomatoes
- 1 large cucumber
- 1 small red onion
- 1 medium red bell pepper
- 100 grams kalamata olives
- 60 ml extra virgin olive oil
- 40 ml lemon juice
- 15 grams fresh parsley
- 10 grams fresh mint leaves
- 2 cloves garlic
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
Instructions
Preheat your oven to 400°F (200°C).
Cut the eggplants into bite-sized cubes, approximately 1-inch in size.
Place the eggplant cubes on a baking sheet, drizzle with 30 ml of olive oil, and sprinkle with a pinch of salt and black pepper.
Toss to coat the eggplant evenly, then roast in the preheated oven for 25 minutes, or until tender and slightly charred, stirring halfway through.
While the eggplant is roasting, halve the cherry tomatoes, dice the cucumber, finely chop the red onion, and red bell pepper.
Roughly chop the kalamata olives, parsley, and mint leaves.
For the dressing, mince the garlic, then whisk together the remaining olive oil, lemon juice, minced garlic, remaining salt, and black pepper in a small bowl.
In a large bowl, combine the roasted eggplant, cherry tomatoes, cucumber, red onion, red bell pepper, kalamata olives, parsley, and mint leaves.
Pour the dressing over the salad and toss gently to combine all the ingredients thoroughly.
Taste and adjust the seasoning as necessary. Add more salt or lemon juice if desired.
Serve immediately, or chill in the refrigerator for 20 minutes for a cold salad experience.
Nutrition Facts
Calories |
1211 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 86.3 g | 111% | |
| Saturated Fat | 12.0 g | 60% | |
| Polyunsaturated Fat | 0.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3653 mg | 159% | |
| Total Carbohydrate | 113.1 g | 41% | |
| Dietary Fiber | 47.0 g | 168% | |
| Total Sugars | 58.4 g | ||
| Protein | 18.4 g | 37% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 385 mg | 30% | |
| Iron | 10.2 mg | 57% | |
| Potassium | 4106 mg | 87% | |
*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.
