Paleo Mediterranean Eggplant Salad

Experience the vibrant flavors of the Mediterranean with this Paleo Mediterranean Eggplant Salad—a wholesome, nutrient-packed dish perfect for any occasion. Roasted eggplant serves as the star, offering a smoky, tender base that's complemented by the zesty brightness of lemon juice, fresh parsley, and mint. Juicy cherry tomatoes, tangy capers, and aromatic garlic round out the salad with bursts of flavor, while a drizzle of extra virgin olive oil ties everything together. This paleo-friendly recipe is naturally gluten-free, dairy-free, and packed with fresh, wholesome ingredients, making it an ideal option for health-conscious eaters. Quick to prepare and bursting with Mediterranean flair, this versatile salad can be served as a light side dish, a refreshing appetizer, or a satisfying addition to your lunch table.

Nutriscore Rating: 79/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 2 medium eggplant
• 4 tablespoons extra virgin olive oil
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoons lemon juice
• 0.5 cup fresh parsley
• 1 cup cherry tomatoes
• 0.5 medium red onion
• 2 cloves garlic
• 2 tablespoons capers
• 0.25 cup fresh mint leaves

Directions

Step 1

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

Step 2

Dice the eggplants into 1-inch cubes and place them on the baking sheet.

Step 3

Drizzle the eggplant cubes with 2 tablespoons of extra virgin olive oil, and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Toss to coat evenly.

Step 4

Roast the eggplants in the preheated oven for about 20-25 minutes, or until they are golden and tender, stirring halfway through.

Step 5

While the eggplant is roasting, prepare the rest of the salad ingredients. Chop the fresh parsley and mint leaves, halve the cherry tomatoes, finely dice the red onion, and mince the garlic.

Step 6

In a large mixing bowl, combine the roasted eggplant, cherry tomatoes, red onion, garlic, capers, parsley, and mint.

Step 7

In a small bowl, whisk together the remaining 2 tablespoons of olive oil, lemon juice, and 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.

Step 8

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

Step 9

Taste and adjust the seasonings if necessary. Let the salad sit for at least 10 minutes to allow the flavors to meld before serving.

Step 10

Serve the Paleo Mediterranean Eggplant Salad at room temperature or chilled as a delightful side dish or refreshing starter.

Nutrition Facts

Serving size	(1342.9g)

Amount per serving	% Daily Value*
Calories	851.8

Total Fat 59.3g	0%
Saturated Fat 8.5g	0%
Polyunsaturated Fat 0.8g
Cholesterol 0mg	0%
Sodium 3964.7mg	0%
Total Carbohydrate 85.5g	0%
Dietary Fiber 39.2g	0%
Total Sugars 45.6g
Protein 16.7g	0%

Vitamin D 0IU	0%
Calcium 378.7mg	0%
Iron 10.8mg	0%
Potassium 3420.5mg	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: 56.6%

Protein: 7.1%

Carbs: 36.3%