Whole30 Israeli Eggplant Salad
Elevate your Whole30 meal plan with this vibrant and satisfying Israeli Eggplant Salad! Bursting with Mediterranean flavors, this recipe combines tender, caramelized roasted eggplant with crisp cucumbers, juicy cherry tomatoes, and the zesty freshness of parsley and mint. A tangy homemade lemon-garlic dressing ties the ingredients together, making every bite a perfect harmony of textures and tastes. This nutrient-packed, gluten-free, and dairy-free salad is not only Whole30-compliant but also perfect for meal prep or serving as a light main course or flavorful side dish. Ready in under an hour, this healthy and colorful salad will become a delicious staple in your kitchen!
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Recipe Information
Ingredients
- 2 large eggplants
- 4 tablespoons extra-virgin olive oil
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper
- 1.5 cups cherry tomatoes
- 1 medium cucumber
- 0.5 medium red onion
- 0.5 cup fresh parsley
- 0.25 cup fresh mint
- 3 tablespoons lemon juice
- 2 garlic cloves
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
Cut the eggplants into 1-inch cubes. Place them on the prepared baking sheet.
Drizzle 3 tablespoons of olive oil over the eggplants and sprinkle with salt and pepper. Toss to coat the eggplants evenly.
Roast the eggplants in the preheated oven for 35-40 minutes, stirring halfway through, until they are tender and slightly caramelized.
While the eggplants are roasting, halve the cherry tomatoes and place them in a large mixing bowl.
Peel the cucumber, remove the seeds, and dice it into small cubes. Add to the bowl with the tomatoes.
Finely chop half of a red onion and add it to the vegetable mixture.
Chop the fresh parsley and mint leaves. Add to the mixing bowl.
In a small bowl, whisk together the remaining 1 tablespoon of olive oil, lemon juice, and minced garlic cloves to make the dressing.
Once the eggplants are done roasting, let them cool slightly before adding them to the vegetable mixture.
Pour the dressing over the salad and gently toss all ingredients together until well combined.
Taste and adjust seasoning if needed. Serve the salad at room temperature or chilled. Enjoy your Whole30 Israeli Eggplant Salad!
Nutrition Facts
Calories |
838 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.0 g | 73% | |
| Saturated Fat | 8.1 g | 40% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2388 mg | 104% | |
| Total Carbohydrate | 85.6 g | 31% | |
| Dietary Fiber | 39.4 g | 141% | |
| Total Sugars | 41.8 g | ||
| Protein | 16.5 g | 33% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 243 mg | 19% | |
| Iron | 6.4 mg | 36% | |
| Potassium | 3714 mg | 79% | |
*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.
