Whole30 Mediterranean Eggplant Salad

Bursting with vibrant flavors and wholesome ingredients, this Whole30 Mediterranean Eggplant Salad is a nutritious and satisfying dish perfect for a healthy lifestyle. Featuring roasted eggplant and bell peppers, sweet cherry tomatoes, and fragrant fresh herbs like parsley and mint, this salad is tossed in a zesty lemon-garlic dressing for a bright, refreshing kick. Ready in just 40 minutes, it’s naturally gluten-free, dairy-free, and compliant with Whole30 guidelines, making it a versatile option for meal prep, light lunches, or as a crowd-pleasing side dish. The combination of tender roasted vegetables and crisp, fresh ingredients ensures every bite is packed with Mediterranean-inspired goodness. Serve it as is or allow the flavors to meld for an even more delicious experience!

Nutriscore Rating: 78/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 2 medium eggplant
• 1 large red bell pepper
• 1 large yellow bell pepper
• 1 cup cherry tomatoes
• 1 small red onion
• 4 tablespoons extra virgin olive oil
• 2 tablespoons lemon juice
• 2 cloves garlic
• 0.5 cup fresh parsley
• 0.25 cup fresh mint
• 1.5 teaspoons sea salt
• 0.5 teaspoon black pepper

Directions

Step 1

Preheat the oven to 425°F (220°C).

Step 2

Cut the eggplants into 1-inch cubes. Remove the stem and seeds from the bell peppers and cut into 1-inch pieces.

Step 3

Spread the eggplant and bell pepper pieces on a large baking sheet, drizzle with 2 tablespoons of olive oil, and sprinkle with 1 teaspoon of sea salt.

Step 4

Toss the vegetables to coat them evenly. Roast in the preheated oven for 20-25 minutes until tender and slightly charred, stirring halfway through.

Step 5

While roasting, halve the cherry tomatoes and finely dice the red onion.

Step 6

Mince the garlic cloves and finely chop the fresh parsley and mint.

Step 7

In a small bowl, whisk together the remaining 2 tablespoons of olive oil, lemon juice, minced garlic, and the remaining 0.5 teaspoon of sea salt and black pepper.

Step 8

Once the roasted vegetables are done, allow them to cool for about 5 minutes.

Step 9

In a large bowl, combine the roasted eggplant and bell peppers with the cherry tomatoes, red onion, parsley, and mint.

Step 10

Pour the lemon-herb dressing over the salad and toss gently to combine everything evenly.

Step 11

Taste and adjust seasoning if necessary.

Step 12

Serve immediately or let it sit for 30 minutes to allow the flavors to meld. Enjoy your Whole30 Mediterranean Eggplant Salad!

Nutrition Facts

Serving size	(1710.1g)

Amount per serving	% Daily Value*
Calories	942.9

Total Fat 59.7g	0%
Saturated Fat 8.7g	0%
Polyunsaturated Fat 0.8g
Cholesterol 0mg	0%
Sodium 4694.3mg	0%
Total Carbohydrate 105.0g	0%
Dietary Fiber 40.1g	0%
Total Sugars 49.6g
Protein 17.9g	0%

Vitamin D 0IU	0%
Calcium 229.7mg	0%
Iron 6.7mg	0%
Potassium 3949.0mg	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: 52.2%

Protein: 7.0%

Carbs: 40.8%