Whole30 Israeli Eggplant Salad

Elevate your salad game with this vibrant and satisfying Whole30 Israeli Eggplant Salad, a nutrient-packed dish perfect for clean eating and packed with Mediterranean flavor. Featuring tender, oven-roasted eggplant that’s caramelized to perfection, this salad combines the crisp freshness of cherry tomatoes, cucumber, and red onion with the aromatic brightness of fresh parsley and mint. A zesty dressing of lemon juice, garlic, and extra-virgin olive oil ties everything together for a wholesome, flavorful salad that’s both gluten-free and dairy-free. Whether served as a refreshing side dish or a light main course, this salad is bursting with textures and bold flavors that make it a must-try. Ready in under an hour, it’s as simple to prepare as it is delicious!

Nutriscore Rating: 82/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 4

Ingredients

• 2 large eggplants
• 4 tablespoons extra-virgin olive oil
• 1 teaspoon sea salt
• 0.5 teaspoon black pepper
• 1.5 cups cherry tomatoes
• 1 medium cucumber
• 0.5 medium red onion
• 0.5 cup fresh parsley
• 0.25 cup fresh mint
• 3 tablespoons lemon juice
• 2 garlic cloves

Directions

Step 1

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

Step 2

Cut the eggplants into 1-inch cubes. Place them on the prepared baking sheet.

Step 3

Drizzle 3 tablespoons of olive oil over the eggplants and sprinkle with salt and pepper. Toss to coat the eggplants evenly.

Step 4

Roast the eggplants in the preheated oven for 35-40 minutes, stirring halfway through, until they are tender and slightly caramelized.

Step 5

While the eggplants are roasting, halve the cherry tomatoes and place them in a large mixing bowl.

Step 6

Peel the cucumber, remove the seeds, and dice it into small cubes. Add to the bowl with the tomatoes.

Step 7

Finely chop half of a red onion and add it to the vegetable mixture.

Step 8

Chop the fresh parsley and mint leaves. Add to the mixing bowl.

Step 9

In a small bowl, whisk together the remaining 1 tablespoon of olive oil, lemon juice, and minced garlic cloves to make the dressing.

Step 10

Once the eggplants are done roasting, let them cool slightly before adding them to the vegetable mixture.

Step 11

Pour the dressing over the salad and gently toss all ingredients together until well combined.

Step 12

Taste and adjust seasoning if needed. Serve the salad at room temperature or chilled. Enjoy your Whole30 Israeli Eggplant Salad!

Nutrition Facts

Serving size	(1548.1g)

Amount per serving	% Daily Value*
Calories	837.5

Total Fat 57.0g	0%
Saturated Fat 8.1g	0%
Polyunsaturated Fat 0.1g
Cholesterol 0mg	0%
Sodium 2388.2mg	0%
Total Carbohydrate 85.6g	0%
Dietary Fiber 39.4g	0%
Total Sugars 41.8g
Protein 16.5g	0%

Vitamin D 0IU	0%
Calcium 243.3mg	0%
Iron 6.4mg	0%
Potassium 3714.0mg	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: 55.7%

Protein: 7.2%

Carbs: 37.2%