Vegan Mediterranean Eggplant Salad

Bursting with vibrant flavors and wholesome ingredients, this Vegan Mediterranean Eggplant Salad is a true celebration of plant-based eating. Featuring roasted, caramelized eggplant combined with crisp cucumbers, juicy cherry tomatoes, and briny kalamata olives, this salad offers a perfect balance of textures and flavors. Fresh parsley and mint add a fragrant herbal touch, while the zesty lemon-garlic dressing ties everything together in a tangy, refreshing finish. Ready in under 45 minutes, this Mediterranean-inspired dish is ideal as a light main course or a colorful side, and it can be served warm or chilled for added versatility. Perfect for meal prep, healthy lunches, or summer gatherings, this salad is as nutritious as it is delicious.

Nutriscore Rating: 80/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 4

Ingredients

• 2 medium eggplant
• 250 grams cherry tomatoes
• 1 large cucumber
• 1 small red onion
• 1 medium red bell pepper
• 100 grams kalamata olives
• 60 ml extra virgin olive oil
• 40 ml lemon juice
• 15 grams fresh parsley
• 10 grams fresh mint leaves
• 2 cloves garlic
• 0.5 teaspoons salt
• 0.25 teaspoons black pepper

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

Cut the eggplants into bite-sized cubes, approximately 1-inch in size.

Step 3

Place the eggplant cubes on a baking sheet, drizzle with 30 ml of olive oil, and sprinkle with a pinch of salt and black pepper.

Step 4

Toss to coat the eggplant evenly, then roast in the preheated oven for 25 minutes, or until tender and slightly charred, stirring halfway through.

Step 5

While the eggplant is roasting, halve the cherry tomatoes, dice the cucumber, finely chop the red onion, and red bell pepper.

Step 6

Roughly chop the kalamata olives, parsley, and mint leaves.

Step 7

For the dressing, mince the garlic, then whisk together the remaining olive oil, lemon juice, minced garlic, remaining salt, and black pepper in a small bowl.

Step 8

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

Step 9

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

Step 10

Taste and adjust the seasoning as necessary. Add more salt or lemon juice if desired.

Step 11

Serve immediately, or chill in the refrigerator for 20 minutes for a cold salad experience.

Nutrition Facts

Serving size	(2029.6g)

Amount per serving	% Daily Value*
Calories	1211.1

Total Fat 86.3g	0%
Saturated Fat 12.0g	0%
Polyunsaturated Fat 0.9g
Cholesterol 0mg	0%
Sodium 3652.9mg	0%
Total Carbohydrate 113.1g	0%
Dietary Fiber 47.0g	0%
Total Sugars 58.4g
Protein 18.4g	0%

Vitamin D 0IU	0%
Calcium 385.0mg	0%
Iron 10.2mg	0%
Potassium 4105.5mg	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: 59.6%

Protein: 5.6%

Carbs: 34.7%