Soy-Free Mediterranean Eggplant Salad

Bursting with vibrant colors and bold flavors, this Soy-Free Mediterranean Eggplant Salad is a refreshing, wholesome dish perfect for any occasion. Featuring tender roasted eggplant cubes paired with crisp cucumber, juicy cherry tomatoes, and tangy Kalamata olives, this salad is elevated with the aromatic touch of fresh parsley and mint. A zesty homemade dressing, made with extra virgin olive oil, lemon juice, garlic, and Mediterranean spices, ties everything together beautifully. Add an optional sprinkle of creamy feta cheese for a touch of indulgence. This salad is not only soy-free and vegetarian-friendly but also quick to prepare, making it an ideal choice for light lunches or healthy side dishes. Serve it fresh or let it chill to let the flavors meld for an even more flavorful experience.

Nutriscore Rating: 76/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 4

Ingredients

• 2 medium Eggplant
• 1 large Red bell pepper
• 1 medium Cucumber
• 1 cup Cherry tomatoes
• 0.5 small Red onion
• 0.5 cup Kalamata olives
• 0.25 cup Parsley
• 0.25 cup Mint leaves
• 0.25 cup Extra virgin olive oil
• 3 tablespoons Lemon juice
• 2 cloves Garlic
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 1 teaspoon Oregano
• 0.5 cup Crumbled feta cheese (optional)

Directions

Step 1

Preheat the oven to 400°F (200°C).

Step 2

Cut the eggplants into 1-inch cubes and place them on a baking sheet lined with parchment paper.

Step 3

Drizzle 2 tablespoons of olive oil over the eggplant and toss to coat. Sprinkle with a pinch of salt and bake for 25 minutes or until golden and tender, turning halfway through.

Step 4

While the eggplant is roasting, dice the red bell pepper, cucumber, and halve the cherry tomatoes. Thinly slice the red onion and roughly chop the parsley and mint leaves.

Step 5

In a small bowl, whisk together the remaining olive oil, lemon juice, minced garlic, salt, black pepper, and oregano to make the dressing.

Step 6

Once the eggplant is roasted, allow it to cool slightly.

Step 7

In a large salad bowl, combine the roasted eggplant, diced vegetables, red onion, olives, parsley, and mint.

Step 8

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

Step 9

Transfer the salad to a serving dish and sprinkle with crumbled feta cheese, if using.

Step 10

Serve immediately or refrigerate for up to 2 hours before serving to allow the flavors to meld.

Nutrition Facts

Serving size	(1860.3g)

Amount per serving	% Daily Value*
Calories	1536.3

Total Fat 117.3g	0%
Saturated Fat 30.5g	0%
Polyunsaturated Fat 0.8g
Cholesterol 106.8mg	0%
Sodium 6329.5mg	0%
Total Carbohydrate 107.4g	0%
Dietary Fiber 47.6g	0%
Total Sugars 53.0g
Protein 34.9g	0%

Vitamin D 0IU	0%
Calcium 1071.7mg	0%
Iron 11.9mg	0%
Potassium 3785.0mg	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: 65.0%

Protein: 8.6%

Carbs: 26.4%