Roasted Eggplant Salad

This Roasted Eggplant Salad is a vibrant Vegan Greek BBQ dish that combines smoky, tender eggplant with fresh vegetables and a zesty dressing. Perfect for summer gatherings, it's both nutritious and full of flavor.

Ingredients

• Eggplant - 1 medium (about 250 grams)
• Olive oil - 2 tablespoons
• Salt - 1 teaspoon
• Black pepper - 1/2 teaspoon
• Cherry tomatoes - 200 grams, halved
• Cucumber - 1 medium, diced
• Red onion - 1/4 medium, thinly sliced
• Fresh parsley - 2 tablespoons, chopped
• Lemon juice - 1 tablespoon
• Balsamic vinegar - 1 tablespoon
• Dried oregano - 1 teaspoon

Steps

1. Preheat the oven to 200°C (400°F).
2. Cut the eggplant into 1 cm thick slices and place them in a bowl.
3. Drizzle 1 tablespoon of olive oil over the eggplant slices, add salt and black pepper, and toss to coat evenly.
4. Arrange the eggplant slices on a baking sheet lined with parchment paper.
5. Roast in the preheated oven for about 20 minutes, flipping halfway through, until golden brown and tender.
6. While the eggplant is roasting, prepare the salad dressing by whisking together the remaining olive oil, lemon juice, balsamic vinegar, and dried oregano in a small bowl.
7. In a large mixing bowl, combine the halved cherry tomatoes, diced cucumber, thinly sliced red onion, and chopped parsley.
8. Once the eggplant is done roasting, let it cool slightly, then chop it into bite-sized pieces.
9. Add the chopped eggplant to the salad mixture and drizzle the dressing over the top.
10. Toss everything together gently until well combined. Serve immediately or chill for 30 minutes for the flavors to meld.

Nutrition

• Calories: 250
• Protein: 4 g
• Carbs: 30 g
• Fiber: 10 g
• Sugar: 6 g
• Sodium: 370 mg
• Cholesterol: 0 mg
• Total Fat: 15 g
• Saturated Fat: 2 g
• Unsaturated Fat: 13 g
• Water: 0.25 L

Health Benefits

• Rich in antioxidants from eggplant and tomatoes, which help reduce inflammation.
• High in dietary fiber, promoting digestive health and satiety.

Tags