Vegan Israeli Eggplant Salad

Bursting with vibrant Mediterranean flavors, this Vegan Israeli Eggplant Salad is a wholesome, plant-based dish perfect for any occasion. Roasted golden eggplant is the star, paired with crisp cucumber, sweet cherry tomatoes, crunchy red bell pepper, and a hint of zesty red onion, all tied together with a creamy lemon-tahini dressing infused with cumin and garlic. Fresh parsley adds a fragrant herbal touch to this colorful salad that’s as nutritious as it is delicious. Ready in under an hour, this easy, gluten-free recipe makes a refreshing side dish, light lunch, or savory appetizer. Serve it immediately or let it chill to amplify its bold, zesty flavors. Ideal for healthy eating enthusiasts and lovers of Middle Eastern cuisine alike!

Nutriscore Rating: 79/100

Prep Time:25 mins

Cook Time:25 mins

Total Time:50 mins

Servings: 4

Ingredients

• 1 large eggplant
• 1 medium red bell pepper
• 1 medium cucumber
• 1 cup cherry tomatoes
• 0.5 medium red onion
• 0.25 cup parsley
• 1 large lemon
• 2 tablespoons tahini
• 3 tablespoons olive oil
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 teaspoon ground cumin
• 1 garlic clove

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

Dice the large eggplant into 1-inch cubes. Place them on a baking sheet, sprinkle with 1 tablespoon of olive oil, half the salt and pepper, and roast in the preheated oven for 25 minutes, turning halfway through, until golden and tender.

Step 3

While the eggplant is roasting, dice the red bell pepper and cucumber into small pieces. Halve the cherry tomatoes. Thinly slice the red onion. Finely chop the parsley.

Step 4

In a small bowl, mix the juice of the large lemon with tahini, the remaining olive oil, ground cumin, minced garlic clove, and the rest of the salt and pepper. Whisk until well combined and creamy. Adjust seasoning if needed.

Step 5

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

Step 6

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

Step 7

Drizzle the lemon-tahini dressing over the salad and gently toss until all ingredients are well coated.

Step 8

Serve immediately or allow to chill in the fridge for an hour to enhance the flavors.

Nutrition Facts

Serving size	(1302.5g)

Amount per serving	% Daily Value*
Calories	905.3

Total Fat 63.2g	0%
Saturated Fat 10.0g	0%
Polyunsaturated Fat 4.6g
Cholesterol 0mg	0%
Sodium 3189.1mg	0%
Total Carbohydrate 78.5g	0%
Dietary Fiber 31.9g	0%
Total Sugars 38.8g
Protein 19.2g	0%

Vitamin D 0IU	0%
Calcium 2517.1mg	0%
Iron 10721.0mg	0%
Potassium 2835.7mg	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: 59.3%

Protein: 8.0%

Carbs: 32.7%