Heart-Healthy Israeli Eggplant Salad

Elevate your salad game with this vibrant Heart-Healthy Israeli Eggplant Salad—a flavorful medley of roasted eggplant, crisp cucumber, sweet cherry tomatoes, and refreshing herbs like parsley and mint. This Mediterranean-inspired dish is not only delicious but also packed with nutrients, thanks to heart-healthy extra virgin olive oil, antioxidant-rich pomegranate seeds, and a zesty lemon-cumin dressing. Perfect as a side dish or light appetizer, this salad strikes the ideal balance between smokiness from the roasted eggplant and the freshness of raw veggies. Ready in just under an hour, it’s an easy yet impressive recipe to serve at your next gathering or as part of a wholesome meal. Serve it chilled or at room temperature for a refreshing, guilt-free bite!

Nutriscore Rating: 82/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 2 large Eggplant
• 250 grams Cherry tomatoes
• 1 medium Red onion
• 1 medium Cucumber
• 0.5 cup Fresh parsley
• 0.25 cup Fresh mint
• 2 tablespoons Extra virgin olive oil
• 2 tablespoons Lemon juice
• 1 teaspoon Ground cumin
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper
• 0.5 cup Pomegranate seeds

Directions

Step 1

Preheat your oven to 220°C (430°F).

Step 2

Rinse the eggplants and pat them dry. Prick them a few times with a fork to allow steam to escape during roasting.

Step 3

Place the eggplants on a baking sheet and roast in the preheated oven for about 30 minutes, turning once halfway through, until the skin is blistered and the flesh is tender.

Step 4

While the eggplants are roasting, dice the cucumber and red onion, and halve the cherry tomatoes. Place them in a large mixing bowl.

Step 5

Chop the fresh parsley and mint, and add them to the mixing bowl with the vegetables.

Step 6

Once the eggplants are cooked, remove them from the oven and let them cool for 10 minutes.

Step 7

Carefully peel off the eggplant skin and chop the flesh into bite-sized pieces. Add the eggplant pieces to the mixing bowl.

Step 8

In a small bowl, whisk together extra virgin olive oil, lemon juice, ground cumin, salt, and black pepper to make the dressing.

Step 9

Pour the dressing over the eggplant and vegetable mixture and toss gently to combine.

Step 10

Garnish the salad with pomegranate seeds.

Step 11

Serve the salad at room temperature or chilled. Enjoy as a side dish or a healthy appetizer.

Nutrition Facts

Serving size	(1965.3g)

Amount per serving	% Daily Value*
Calories	793.4

Total Fat 33.1g	0%
Saturated Fat 4.8g	0%
Polyunsaturated Fat 1.0g
Cholesterol 0mg	0%
Sodium 2753.1mg	0%
Total Carbohydrate 126.6g	0%
Dietary Fiber 49.7g	0%
Total Sugars 73.8g
Protein 20.6g	0%

Vitamin D 0IU	0%
Calcium 300.2mg	0%
Iron 8.6mg	0%
Potassium 4583.6mg	0%

*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.

Source of Calories

Fat: 33.6%

Protein: 9.3%

Carbs: 57.1%