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Mediterranean Eggplant Salad

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 servings
Calories 150
A flavorful and healthy Mediterranean-inspired eggplant salad perfect for any occasion.

Ingredients

Vegetables

  • 2 medium eggplants (washed and cut into small cubes)
  • 2 tablespoons olive oil
  • 2 cloves garlic (minced)
  • 2 medium tomatoes (chopped)
  • 2 tablespoons fresh parsley (chopped)
  • 1 tablespoon lemon juice
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ½ teaspoon paprika (optional)
  • 1 tablespoon red onion (finely chopped, optional)

Instructions 

  • Wash and cube the eggplants, sprinkle with salt, and let sit for 15 minutes. Rinse and dry.
  • Preheat oven to 200°C (400°F). Roast eggplant cubes with olive oil for 25-30 minutes, stirring halfway.
  • While roasting, chop tomatoes, mince garlic, and chop parsley and onion. Mix in a large bowl.
  • Cool roasted eggplant slightly, then add to the bowl. Mix gently to combine.
  • Add lemon juice, salt, pepper, and paprika. Stir to coat evenly. Let sit for 10-15 minutes before serving.

Notes

Adjust seasoning to taste and serve at room temperature or chilled.
Calories: 150kcal
Cost: $12
Course: Salad
Cuisine: Mediterranean
Keyword: Eggplant