Low Carb Mediterranean Eggplant Salad

Bursting with vibrant flavors and wholesome ingredients, this Low Carb Mediterranean Eggplant Salad is a refreshing, nutrient-packed dish that’s as satisfying as it is healthy. Roasted eggplant cubes, caramelized to perfection, form the hearty base of this salad, while crisp cucumber, juicy cherry tomatoes, and sweet red bell pepper add a delightful crunch. Tangy kalamata olives, crumbled feta cheese, and fresh parsley bring authentic Mediterranean flair, all tied together with a zesty lemon garlic dressing infused with oregano. Perfect for meal prep, light lunches, or as a colorful side dish, this low-carb recipe is quick to prepare in just 45 minutes. Gluten-free and loaded with fresh vegetables and healthy fats, it’s an irresistible choice for anyone embracing a wholesome Mediterranean diet. Serve it fresh or chilled for an effortless burst of flavor on your plate!

Nutriscore Rating: 77/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 4

Ingredients

• 1 large Eggplant
• 3 tablespoons Olive oil
• 1 medium Red bell pepper
• 1 medium Cucumber
• 200 grams Cherry tomatoes
• 0.5 medium Red onion
• 75 grams Kalamata olives
• 100 grams Feta cheese
• 0.25 cup Fresh parsley
• 2 tablespoons Lemon juice
• 1 clove Garlic
• 1 teaspoon Dried oregano
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

Cut the eggplant into 1-inch cubes and spread them out on a baking sheet.

Step 3

Drizzle 2 tablespoons of olive oil over the eggplant cubes, and toss to coat evenly. Sprinkle with a pinch of salt and pepper.

Step 4

Roast the eggplant in the preheated oven for 20-25 minutes, stirring halfway through, until golden and tender.

Step 5

While the eggplant is roasting, prepare the vegetables by dicing the red bell pepper and cucumber into small cubes.

Step 6

Halve the cherry tomatoes and thinly slice the red onion.

Step 7

In a large bowl, combine the roasted eggplant, bell pepper, cucumber, cherry tomatoes, red onion, and kalamata olives.

Step 8

Crumble the feta cheese over the salad and add the chopped fresh parsley.

Step 9

In a small bowl, whisk together the lemon juice, remaining 1 tablespoon of olive oil, minced garlic, dried oregano, salt, and black pepper to create the dressing.

Step 10

Pour the dressing over the salad and gently toss to combine all the ingredients.

Step 11

Serve the Low Carb Mediterranean Eggplant Salad immediately or let it chill for 30 minutes in the refrigerator to enhance the flavors. Enjoy!

Nutrition Facts

Serving size	(1453.3g)

Amount per serving	% Daily Value*
Calories	1154.7

Total Fat 86.1g	0%
Saturated Fat 22.8g	0%
Polyunsaturated Fat 5.1g
Cholesterol 89mg	0%
Sodium 4065.6mg	0%
Total Carbohydrate 79.5g	0%
Dietary Fiber 32.3g	0%
Total Sugars 39.2g
Protein 26.4g	0%

Vitamin D 16IU	0%
Calcium 748.6mg	0%
Iron 8.1mg	0%
Potassium 2836.1mg	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: 64.7%

Protein: 8.8%

Carbs: 26.5%