Low Fat Israeli Eggplant Salad

Discover the vibrant flavors of the Mediterranean with this Low Fat Israeli Eggplant Salad, a refreshing and wholesome dish that's as nutritious as it is delicious. Roasted eggplant, with its smoky depth, pairs beautifully with crisp cucumbers, juicy tomatoes, and sweet red bell peppers in this light and healthy recipe. A zesty dressing of fresh lemon juice, a hint of olive oil, and warm ground cumin ties everything together, while fresh parsley and mint bring a burst of herbal freshness. Perfect as a light lunch, side dish, or even a mezze platter component, this salad is naturally low in fat yet packed with flavor, fiber, and nutrients. Ready in under an hour and great served chilled or at room temperature, it’s a satisfying way to savor the taste of Israel in every bite!

Nutriscore Rating: 83/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 2 medium eggplant
• 1 large red bell pepper
• 2 medium tomatoes
• 1 large cucumber
• 0.5 medium red onion
• 0.5 cup fresh parsley
• 2 tablespoons lemon juice
• 1 tablespoon extra virgin olive oil
• 1 teaspoon ground cumin
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 0.25 cup fresh mint leaves

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

Wash the eggplants and prick them with a fork several times. Place them on a baking sheet lined with parchment paper.

Step 3

Roast the eggplants in the oven for 30 minutes, turning them midway through, until they are soft and the skin is wrinkled.

Step 4

While the eggplants are roasting, dice the red bell pepper, tomatoes, cucumber, and onion into small, bite-sized pieces.

Step 5

Chop the parsley and mint leaves finely.

Step 6

Once the eggplants are done, let them cool slightly, then peel off the skin and chop the flesh into cubes.

Step 7

In a large mixing bowl, combine the chopped eggplant, bell pepper, tomatoes, cucumber, red onion, parsley, and mint.

Step 8

In a small bowl, whisk together the lemon juice, olive oil, cumin, salt, and black pepper.

Step 9

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

Step 10

Adjust the seasoning as needed. Serve the salad at room temperature or chilled.

Nutrition Facts

Serving size	(1920.4g)

Amount per serving	% Daily Value*
Calories	615.3

Total Fat 19.1g	0%
Saturated Fat 2.8g	0%
Polyunsaturated Fat 1.1g
Cholesterol 0mg	0%
Sodium 2397.3mg	0%
Total Carbohydrate 111.1g	0%
Dietary Fiber 44.9g	0%
Total Sugars 60.1g
Protein 21.1g	0%

Vitamin D 0IU	0%
Calcium 459.3mg	0%
Iron 13.5mg	0%
Potassium 4530.8mg	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: 24.5%

Protein: 12.0%

Carbs: 63.4%