Whole30 Mediterranean Eggplant Salad
Brighten up your table with this vibrant and wholesome Whole30 Mediterranean Eggplant Salad—a nutrient-packed recipe that’s bursting with flavor and perfect for healthy eating. Roasted eggplant and colorful bell peppers form the hearty base, while fresh cherry tomatoes, red onion, and a fragrant medley of parsley and mint add a refreshing crunch. Tossed in a zesty lemon-garlic dressing and seasoned with sea salt and black pepper, this salad is as satisfying as it is nutritious. Ideal as a light lunch, a side dish, or even a potluck star, this Whole30-compliant dish is gluten-free, dairy-free, and packed with Mediterranean-inspired goodness. Enjoy it fresh, or let the flavors meld for an even more delicious experience!
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Recipe Information
Ingredients
- 2 medium eggplant
- 1 large red bell pepper
- 1 large yellow bell pepper
- 1 cup cherry tomatoes
- 1 small red onion
- 4 tablespoons extra virgin olive oil
- 2 tablespoons lemon juice
- 2 cloves garlic
- 0.5 cup fresh parsley
- 0.25 cup fresh mint
- 1.5 teaspoons sea salt
- 0.5 teaspoon black pepper
Instructions
Preheat the oven to 425°F (220°C).
Cut the eggplants into 1-inch cubes. Remove the stem and seeds from the bell peppers and cut into 1-inch pieces.
Spread the eggplant and bell pepper pieces on a large baking sheet, drizzle with 2 tablespoons of olive oil, and sprinkle with 1 teaspoon of sea salt.
Toss the vegetables to coat them evenly. Roast in the preheated oven for 20-25 minutes until tender and slightly charred, stirring halfway through.
While roasting, halve the cherry tomatoes and finely dice the red onion.
Mince the garlic cloves and finely chop the fresh parsley and mint.
In a small bowl, whisk together the remaining 2 tablespoons of olive oil, lemon juice, minced garlic, and the remaining 0.5 teaspoon of sea salt and black pepper.
Once the roasted vegetables are done, allow them to cool for about 5 minutes.
In a large bowl, combine the roasted eggplant and bell peppers with the cherry tomatoes, red onion, parsley, and mint.
Pour the lemon-herb dressing over the salad and toss gently to combine everything evenly.
Taste and adjust seasoning if necessary.
Serve immediately or let it sit for 30 minutes to allow the flavors to meld. Enjoy your Whole30 Mediterranean Eggplant Salad!
Nutrition Facts
Calories |
943 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.7 g | 77% | |
| Saturated Fat | 8.7 g | 43% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4694 mg | 204% | |
| Total Carbohydrate | 105.0 g | 38% | |
| Dietary Fiber | 40.1 g | 143% | |
| Total Sugars | 49.6 g | ||
| Protein | 17.9 g | 36% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 230 mg | 18% | |
| Iron | 6.7 mg | 37% | |
| Potassium | 3949 mg | 84% | |
*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.
